Traditional Prime Rib
Serves 16
- 1 8-10 lb. boneless beef ribeye roast, fat cover trimmed to 1/8 inch thick
- ¼ cup black pepper
- 2 Tablespoons white pepper
- 2 Tablespoons salt
- 1 ½ teaspoons ground thyme
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
1. Preheat oven to 350 degrees F. In a small bowl, combine all spices. Rub evenly over surfaces of roast.
2. Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do no add water or cover.
3. Roast in 350 degrees F oven approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140 degrees F for medium-rare or 155 degrees F for medium. (Temperature will continue to rise to 145 degrees F for medium-rare and 160 degrees F for medium.)
4. When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent and foil and allow to rest for 15 minutes before carving.
Note: Recipe taken from the SD Beef Council: www.sdbeef.org