Traditional Prime Rib
A classic roast for those special occasions.
Prep: 10 minutes
Cook: 2-1/2 to 3 hours
Servings: Serves 16
8-10 lbs. boneless beef ribeye roast, fat cover trimmed to
1/8-inch thick
1/4 cup black pepper
2 Tbsp. white pepper
2 Tbsp. salt
1-1/2 tsp. ground thyme
1-1/2 tsp. garlic powder
1 tsp. onion powder
Preheat oven to 350°F. In a small bowl, combine all spices. Rub
evenly over surfaces of roast.
Place rack in shallow roasting pan. Insert meat thermometer so
bulb is centered in thickest part, not resting in fat. Do not add
water or cover.
Roast in 350°F oven approximately 18-22 minutes per pound for
medium-rare to medium doneness. Remove roast when meat
thermometer registers 140°F for medium-rare or 155°F for
medium. (Temperature will continue to rise to 145°F for
medium-rare and 160°F for medium.)
When thermometer indicates that roast has reached desired
doneness, remove the roast from the oven, tent with foil and
allow to rest for 15 minutes before carving.