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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 prime rib any size |
1 teaspoon(s) salt |
1 teaspoon(s) coarsely ground pepper |
1 teaspoon(s) onion powder |
2 tablespoon(s) celery salt |
2 tablespoon(s) accent |
1 tablespoon(s) garlic powder |
1 teaspoon(s) paprika |
Directions:
1. * Preheat your oven to 450 degrees.
2. * Use a paper towel to pat the roast dry.
3. * Rub butter on the cut ends of the roast.
4. * Create the seasoning rub
5. * Create the seasoning rub with ingredients above. Make a series of 1/2 inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.
6. * Place the roast in a heavy metal roasting pan, bone-side down.
7. Cooking Time for Rare (120°)
8. (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 1/4 to 1 1/2 hours at 325°
9. (4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 1/2 to 2 hours at 325°
10. (5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 1/2 hours at 325°
11. (6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 3/4 to 3 hours at 325°
12. (7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 3/4 hours at 325°
13. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the 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.
14. Rare meats measure in at 120° to 125°
15. Medium rare meats measure between 130° to 135°
16. Medium meats measure between 140° to 145°
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