Put the rub all over the roast and put rosemary and thyme sprigs on the bones as well as under the fat cap, then re- tie it back together and cook.
The Best Prime Rib Roast
- 1 14 to 16 pound beef rib (, roast ready)
- 12 cloves garlic ((peeled))
- 6 sprigs of fresh thyme
- 1 large onion (, sliced 1/4-inch thick)
- Salt and freshly cracked black pepper
Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Preheat the oven to 350 degrees F.
- Using a sharp knife, make a slit 3/4 of the way up the fat cap.
- Pull the fat cap back and season the entire roast with seasoning
- Place the garlic, thyme and onion slices in-between the meat and fat cap.
- Lay the fat cap back over the vegetables and meat.
- Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end).
- Cover the exposed fat cap with cracked black pepper.
- Place the roast, rib side down, on a wire rack.
- Place the wire rack in the oven on the center rack.
- Place a drip pan on the bottom rack of the oven.
- This will catch all of the drippings from the roast.
- Roast for 1 1/2 to 2 hours for medium rare.
- Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing.
- Using knife, cut away the butchers twine.
- Carve the roast into individual servings.
- Reserve the drippings for later use
- Courtesy of Food.com
