A prime rib roast is an easy to make dish for any special occasion. Around the holidays beef usually goes on sale and the week before Easter this year was no exception. How you season it is really up to you. I used to simply use Hawaiian salt and cracked black pepper, and garlic, but I once tried using McCormick Grill Mates Steak Seasoning – which I like to use on steaks – and have used it since.
5 lb rib roast (serves 5 – 10) depending on number of side dishes.
4 Tbsp McCormick Grill Mates Montreal Steak seasoning
2 Tbsp Hawaiian salt
1/2 tsp Cracked black pepper
3-4 cloves garlic
Preparation and Cooking
Pre-heat the oven to 450 degrees Fahrenheit. Make 1 inch deep slits around the roast. Put in a sliver of garlic in each, buried completely so they do not burn. Mix the Montreal Mix, cracked black pepper, and Hawaiian salt together and coat the meat all over. Place the meat in a roasting pan fat side up – the fat will baste the meat as it melts. Put the roast in the preheated oven for 15 minutes, then turn the heat down to 325 degrees. I crack the oven door open for about 10 seconds when I do this to allow the temperature inside the oven to drop.
Continue to cook for about 13 to 15 minutes a pound or until the desired internal temperature is reached. I use a meat thermometer that can stay in the meat as it cooks and remove the roast when the internal temperature reaches 120-125 degrees, for rare to medium-rare. The meat continues to cook a little while it rests.
Remove the roast and allow it to rest, loosely covered in foil for 10-20 minutes before slicing. This allows the juices to redistribute throughout the meat and not run all over the place.
Serving suggestions are a side of mashed potatoes, vegetables and/or a salad, and popovers.
For rare internal temp should be 120-125 degrees.
For medium internal temp should be 140-145 degrees.
Know your thermometer. I find that some seem to run on the low side while others run on the high side. Remember that the internal temperature WILL rise about 5-10 degrees while the meat is resting.