Slow Roasted Prime Rib
- 1 (4- to 6- lb.) boneless beef rib eye or Delmonico roast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 tablespoon salt
- 1/2 teaspoon black pepper
Preheat oven to 350 degrees.
In a large roasting pan, place beef fat side up.
In a small bowl, combine remaining ingredients; mix well. Rub spice blend evenly over surface of meat.
Place meat thermometer so tip is centered in roast but does not touch fat or bone. Roast beef l4 to 15 minutes per pound or until thermometer reaches 140 degrees for medium-rare, or until desired doneness. Remove beef to a cutting board and let stand 15 to 20 minutes before carving across grain. Serve with pan drippings.