Prime Rib
This Prime Rib recipe has been in my family since my grandma was a child. We eat it at every single holiday and everyone that tries it asks for the recipe.
Prime Rib
This Prime Rib recipe has been in my family since my grandma was a child. We eat it at every single holiday and everyone that tries it asks for the recipe.
Make sure you save this because I promise it will impress everyone at any occasion!
Ingredients
- prime rib roast (weight of your choosing)
- 1/4 cup garlic powder
- 1/4 paprika
- 1/4 pepper
- 1/4 cup salt
- 1/4 flour
- vegetable oil
Instructions
- When you get the prime rib home, make sure to mark down the weight before removing the wrapping.
- Take a few cloves of garlic and slice them very thin.
- Put slits using throughout the meat using a pairing knife and stuff the holes with the garlic
- In a small bowl combine:
- 1/4 cup garlic powder
- 1/4 paprika
- 1/4 pepper
- 1/4 cup salt
- 1/4 flour
- Add in vegetable oil until mixture forms a thick paste.
- Spread generously on the meat until all is covered (make sure to also get the space in between the roast and tied on bones)
- If you run out just make more paste, but only using 1/8 cup of salt - salt is the only part you can over do 😉
- Wrap well in Saran Wrap so meat is well covered and place in the fridge**
- Refrigerate at least 4 hours - up to 24. The longer the better.
- **if it’s not wrapped enough the juices can leak in the fridge - I sometimes even put it in a plastic bag or aluminum roaster as well
- To Cook:
- Preheat oven to 425 degrees.
- Remove meat from the fridge, unwrap it and place it in the roasting pan, let sit on the counter and for 60 minutes.
- Place meat in oven and cook at 425 for 20 minutes.
- Lower heat to 325 and continue to cook - the reference is 20 minutes per pound for a medium rare center with a more medium cook on the ends. The internal temperature should read 135 to 140 degrees when placed in the center.
- Remove and tent with tin foil. Let sit for at least 15 to 20 minutes before cutting.