Prime Rib

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Course Main Course

Ingredients

1 12-15lbs prime rib roast
3 tbsp kosher salt
3 tbsp cracked black pepper
2 tbsp garlic powder
1 tbsp onion powder
2 tsp dried rosemary, whole
2 tsp oregano
1 tsp marjoram
1 tsp dried thyme leaves
1/2 tsp dry sage, powdered
1/4 tsp bay leaves, powdered

Instructions

Mix all of the dry ingredients together. Take the Prime Rib out of the refrigerator and let it stand for up to 4 hours on the counter to come to room temperature. Use a sharp knife to remove the silverside near the bones if desired, and trim the fat cap if it is thicker than 1 inch
Preheat the oven to 275 degrees F or your grill or smoker to 225 degrees F. Rub the Prime Rib with the seasoning mix, patting it dry if it is too damp. Tie with twine if desired
Place in a roasting pan on a rack with the fat side down and roast for 120 minutes, uncovered, in the oven. On the grill, give the roast an hour with the fat side down. Then flip the roast so the fat is on top and roast it for approximately 1 hour. Begin checking the temperature around that time, aiming for a temperature of around 115 degrees F
Turn the oven or smoker up to high heat, around 450 degrees F, for the last 15 minutes to develop a crust. Remove the meat from the oven or grill when the internal temperature reaches 130 degrees F

Notes

You can aim for 125 degrees F if you want a rarer roast, but thicker pieces of meat may be too rare at that temperature. Check around the 45-minute mark to make sure you don’t overcook the meat

*photo by Hanshen licensed under CC BY-SA 2.0