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Ready In2 h 20 m
Original recipe yields 8 servings
If you like institutional buffet food, this is the prime rib recipe for you. I think prime rib is a far too expensive and special a cut of meat to treat this way. This isn't roasting, it's steaming! For a nice medium rare roast, season with salt and garlic, heat oven to 350°F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. **Do not add water or cover.** Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness. Thermometer should read 115 degrees for rare when you remove the roast from the oven (temperature will increase about 10 degrees while it stands before carving).
I am a chef also and this is a great recipe for prime rib. I would agree with someone elses review about not covering the meat. Two more good tricks is to cover the meat in the salt and a steak seasoning blend then let set over night to soak in the meat. Then after it is baked and sets about 10-15 min. the salt on top has formed a crust, then you simply remove the salt crust and it will not be as salty. All that flavor goes into the meat.
Please don't spoil a great cut of beef by cooking it like this. It will be either braised or steamed, depending on the amount of liquid you use. Prime rib should always be dry roasted. This may be good, but not nearly as good as dry roasted on a rack, baked slowly. The rub sounds fine, though.