Prime Rib

Photo by Annette H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salt and pepper as needed

  • 1

    pkg McCormick's Au Jus gravy mix

  • 1

    tablespoon lemon juice

  • 1

    cup sour cream

  • 1/4

    cup horseradish

  • 1

    tablespoon onion powder

  • 1

    tablespoon garlic powder

  • 1

    6 to 10 lb prime rib

Directions

It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting. Preheat your oven to 450 degrees. Use a paper towel to pat the roast dry. Rub butter on the cut ends of the roast, Create a seasoning rub or paste with coarse pepper, garlic powder, and onion powder. Make a series of 1/2 inch deep slits all over the top of the roast as well as the sides. Rub the seasonings all over the roast, covering all exposed meat. Place the roast in a heavy metal roasting pan, bone-side down. Leave uncovered. Start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Note: Ovens vary so cooking times below are approximate. Use meat thermometer to determine doneness of meat desired. Cooking Time for Rare (120°) Ribs, 6 to 8 lbs, 15 minutes at 450° Then 1-1/4 to 1-1/2. hours at 325° Ribs, 9 to 10 lbs, 15 minutes at 450° Then 1-1/2 to 2 hours at 325° Every half hour or so, baste the ends of the roast with the drippings. Use meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat not touching the fat or bone. When the internal temperature reaches 120° take it out of the oven and cover with foil. Let roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast. Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150" to 155° Well done is reached at 160° and above and is characterized by a uniform brown color. Use a long., sharp knife to carve the roast. Serve with Au Jus and/or Horseradish Sauce. Creamy Horseradish Sauce Recipe Mix sour cream, horseradish and lemon juice. Salt to taste. Add more horseradish if desired. Au Jus Recipe Mix one pack of McCormick Au Jus gravy mix with water according to package directions. Add drippings from roasting pan for added flavor.

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