Type what you have

Ingredients

• ✓ prime rib roast
• kosher salt
• black pepper
• seasoning salt

Instructions

1. 1 Preheat oven to 210 degrees F (100 degrees C).
2. 2 Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. 3 Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. 4 Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

By MARBALET

Ingredients

• ✓ prime rib roast
• garlic
• kosher salt
• dijon mustard
• rosemary

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Make small cuts over the surface of the roast. Fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast. Generously sprinkle mustard coating with rosemary leaves. Place roast, bone-side-down, in a roasting pan.
3. 3 Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of meat, not touching the bone. Cook to desired doneness, or until meat reaches 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Sandy

Ingredients

• ✓ prime rib roast
• butter
• black pepper
• herbes de provence
• kosher salt

Instructions

1. 1 Bring rib roast to room temperature, 2 to 6 hours. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix butter, pepper, and herbes de Provence together in a small bowl until well combined. Spread mixture evenly over roast. Season generously with salt.
3. 3 Roast in the preheated oven for 20 minutes. If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes and adjust cooking time accordingly.
4. 4 Turn the oven off; do not open the door. Leave roast in the oven for 2 hours. The trapped oven heat will finish cooking the roast.

By John Mitzewich

Ingredients

• ✓ prime rib roast
• garlic
• salt
• black pepper
• mustard

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
3. 3 Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

By Dale

Ingredients

• ✓ prime rib roast
• garlic
• olive oil
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients for marinade.
2. 2 Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl.
3. 3 Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Bake roast in the preheated oven for 30 minutes; reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
6. 6 Allow roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

By Chef Mike

Ingredients

• ✓ prime rib roast
• salt
• butter
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.
3. 3 Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Transfer roast into a roasting pan, preferably on a rack.
5. 5 Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.
6. 6 Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.
7. 7 Drippings from the pan can be deglazed with broth or water, and served alongside meat.

By John Mitzewich

Ingredients

• ✓ prime rib roast
• kosher salt
• water
• sea salt
• pink salt
• kosher salt

Instructions

1. 1 Dissolve 2 teaspoons kosher salt in 1/2 cup water. Wipe down prime rib with kosher salt water mixture.
2. 2 Pour enough sea salt over a rimmed baking sheet until completely covered; sprinkle Himalayan pink salt on top. Place a roasting rack over salt on baking sheet. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, for 30 to 40 days.
3. 3 Remove prime rib from the refrigerator. Trim fat as needed. Transfer the rack into a roasting pan; place prime rib on top. Spray prime rib with water; season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
4. 4 Remove prime rib from the refrigerator; cover loosely with aluminum foil until warmed up slightly, 1 1/2 to 2 hours.
5. 5 Preheat the oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
6. 6 Roast in the preheated oven for 20 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C). Bake until desired doneness is reached, about 90 minutes. [125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, or 135 degrees F (57 degrees C) for medium] Rest prime rib before slicing, 30 minutes.

By John Mitzewich

Ingredients

• ✓ prime rib roast
• olive oil
• garlic
• salt
• black pepper
• thyme
• rosemary

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Place prime rib in a roasting pan, fat-side up.
3. 3 Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
4. 4 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until an instant-read thermometer reads at least 145 degrees F (63 degrees C) for medium doneness, 60 to 75 minutes more. Let rest briefly before serving.

By Annabelle Kennedy

Ingredients

• ✓ prime rib roast
• garlic powder
• onion powder
• dill weed
• black pepper
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
2. 2 Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
3. 3 Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

By Luckyz Recipes

Ingredients

• ✓ prime rib roast
• aluminum foil
• all-purpose flour
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• celery seed

Instructions

1. 1 Remove rib roast from the refrigerator. Allow it to come to room temperature for about 3 hours, depending on its size.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
3. 3 Place rib roast onto the prepared roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a bowl. Coat roast all over with flour mixture.
4. 4 Roast in the preheated oven until cooked to your desired degree of doneness, about 4 1/2 hours (20 minutes a pound) for medium-rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (49 degrees C) for medium-rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well-done.
5. 5 Cover roast with aluminum foil. Let rest on the counter in a warm spot for 30 minutes to 1 hour before slicing.
6. 6 Serve and enjoy!

By Barbara Conrad

Ingredients

• ✓ prime rib roast
• garlic
• rosemary
• sage
• thyme
• salt
• black pepper
• worcestershire sauce
• soy sauce

Instructions

1. 1 Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
2. 2 Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
3. 3 Preheat an oven to 500 degrees F (260 degrees C).
4. 4 Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

By TheGoddessGiGi

Ingredients

• ✓ prime rib roast
• kosher salt
• olive oil
• black pepper
• garlic powder
• rosemary
• thyme
• onion powder
• paprika
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.
3. 3 Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper in a bowl. Set aside for flavors to blend, about 1 hour.
4. 4 Pour 3/4 of the oil mixture over roast; massage into the top and sides of meat. Flip roast; pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate for at least 1 hour or up to 12 hours.
5. 5 Preheat the smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to the smoker. Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and cook until medium-rare, 3 to 3 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
6. 6 Remove roast from smoker and preheat the grill to its highest setting or preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C). Grill prime rib or roast in the preheated oven until crust is crunchy, producing a reverse sear, about 5 to 10 minutes. Allow roast to rest for 10 to 15 minutes before slicing.

By AndyJ

Ingredients

• ✓ prime rib roast
• ginger root
• orange marmalade
• garlic
• soy sauce
• brown sugar
• hot pepper sauce
• mustard powder
• beer
• olive oil
• black pepper

Instructions

1. 1 Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
4. 4 Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

By William Uncle Bill Anatooskin

Ingredients

• ✓ prime rib roast
• brown sugar
• cumin
• black pepper
• coriander
• chili powder
• salt
• soy sauce
• chili powder
• blackened seasoning
• water

Instructions

1. 1 In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
2. 2 Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
3. 3 Preheat the oven to 500 degrees F (260 degrees C).
4. 4 Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.

By Bill Echols

Ingredients

• ✓ prime rib roast
• horseradish
• dijon mustard
• kosher salt
• black pepper
• thyme
• garlic powder
• celery
• carrot
• onion
• beef base
• water
• cornstarch
• water

Instructions

1. 1 Gather all ingredients.
2. 2 The day before you plan to serve the prime rib, remove roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow beef to reach room temperature.
3. 3 Rub prime rib roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over roast.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place roast on top.
5. 5 Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until beef is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 degrees F (54 degrees C) for medium-rare.
6. 6 Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the beef will rise about 10 degrees during resting time.
7. 7 To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over medium heat and stir in beef base and 1 ½ cups of water. Bring to a boil while scraping and dissolving any browned bits from the bottom of the pan.
8. 8 Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl until smooth; whisk into sauce.
9. 9 Allow sauce to thicken slightly; pour into a gravy boat.
10. 10 Serve and enjoy!

By JUDY2RIVER

Ingredients

• ✓ prime rib roast
• onion soup mix
• garlic
• soy sauce
• maple syrup
• worcestershire sauce
• bacon drippings
• mustard powder
• hot sauce
• beer
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.
3. 3 Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.
4. 4 Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.
5. 5 Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C).

By Brian Slowleigh

Ingredients

• ✓ prime rib roast
• mustard
• rock salt
• cream
• horseradish

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Liberally coat roast with mustard so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of roast. Set roast on salt and press down to embed salt into mustard. Completely cover roast with rock salt, pressing it into mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
3. 3 Bake, uncovered, in the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), about 1 hour. Let stand for 15 minutes.
4. 4 Meanwhile, whip cream in a mixing bowl until stiff peaks form. Fold in horseradish to taste.
5. 5 The roast will be encased in a shell of salt. Hit the shell sharply with the back of a knife; it will crack open and start to fall off. Remove the shell.
6. 6 Place roast on a cutting board. Slice and serve with horseradish sauce.

By Dorothy Young