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Serves: 8 servings
Prime Rib Roast might be my favourite cut of beef. However, it has to be cooked correctly. I find it needs to be seeded first and then cooked in a medium oven using a digital thermometer for doneness. Very special attention, but specialness is worth it.
Ingredients
- 5 lb prime rib roast of beef
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp pepper
- 1 tsp cinnamon
- 1 tbsp garlic powder
- 2 tbsp olive oil
Instructions
- Mix all spices together.
- Allow roast to sit uncovered at room temperature for 1 hour.
- Rub oil all over roast and then rub spice mixture into the oil. Allow the roast to rest another hour or two.
- Preheat the over for 1/2 hour to 450F. Put the roast in a large tall sided roaster without the lid. Set in the oven for 15 minutes. Lower the temperature to 325F and cook for 1 hour and 15 minutes (or 15 minutes per pound).
- Test for doneness after 1 hour. Take our when internal temperature reaches 115. Let it rest for 20 minutes. Slice across the grain.
- Make gravy with the drippings while roast is resting.. Add 2-3 cups of water to the drippings. Boil to remove flavour from the bottom. Add 1/4 cup flour to 1 cup water in a jar and shake well. Whisk into the drippings and return to a boil. Cook for 2 minutes.
- Enjoy!