Best Restaurant-Style Prime Rib Roast Ever!

Recipe Rating:
 9 Ratings
Serves: About 6
Prep Time:
Cook Time:

Ingredients

1 5-8 lb. prime rib roast, high quality (boneless)
1/4 cup kosher salt
1/8 cup dried rosemary, i crush the needles just a little
1/8 cup wasabi (horseradish) powder, comes in a very small can
1/8 cup garlic powder
1/16 cup cracked black pepper (or coarse ground)
2 Tbl. butter
*au jus for dipping, optional
*sour cream horseradish sauce for dipping, optional

The Cook

Kelly Williams Recipe
x5
Well Seasoned
Forked River, NJ (pop. 22,220)
Wildflours
Member Since Jul 2011
Kelly's notes for this recipe:
This is THE ONLY recipe I'll ever use for prime rib. It comes out PERFECT every single time! NO FAIL! But--you MUST NOT change the directions or the ingredients. The directions are CRUCIAL. When my husband's bosses came over from Germany, I made this for them, and they just flipped over it! The next time they came to the states, they were down in Florida at a steakhouse, and they oredered the prime rib...well...the owner of the company leaned over to my husband and said, "This isn't Kelly's"!! LOL!! When my hubby told me I just laughed! It truely is that good! You must use at least a 5 lb. roast, no smaller, but can go larger. I've cooked an 8 lb. one and it comes out the exact same. *But, don't think you can cook a 12 pounder and have it turn out! LOL Anywhere between 5-8 lbs. is the perfect window. No smaller, no larger. If you want to wow your guests, I highly recommend this! Enjoy! :D

Photo By Kate
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Directions

1
Follow to a TEE:
Combine seasonings, and rub into roast. Keep patting on til all is used. Sprinkle any on that is left over top. (Fatty side). Let sit while oven preheats to 375. Place roast in broiling pan or roaster lined with foil and sprayed with butter flavored vegetable spray, fat side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. Stick a note on the door as a reminder if you have to, I do! ;) One hour before serving, turn oven back on and set timer for 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to redistribute. (*Do not carve "ahead of time", either.) Scrape off the salt "shell" leaving on some of the seasonings. (The salt shell that forms during cooking is what seals in the juices and moisture and is not intended to be eaten.) The meat directly underneath that will be a little salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine. PROMISE! While outside is still hot/warm, spread butter all over outside of roast and let melt. Serve with au jus and sour cream horseradish sauce.

*When serving, slice into thick, about 1"+, "restaurant-cut" slices (in from the ends.)

*The "inbetween time" for me is always 1 1/2-2 hours.

*Tip: I like to serve these with twice-baked potatoes and put them in with the roast during the second baking. Also steamed and buttered asparagus, my pineapple dressing, warm rolls or french bread and salad or soup. Small bowls or large cups of french onion goes well with this. (Smother with cheese!) And of course French Silk Chocolate Pie or cheesecake for dessert.

Great for company, Christmas, New Year's Eve, Valentine's Day, business dinners, birthdays and anniversaries!
2
The ends and any leftovers make awesome prime rib hoagies the next day, too.

About this Recipe

Comments

1-5 of 53 comments

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user Nancy J. Patrykus Finnjin - Nov 1, 2011
Darlink, ..YOU should open up a restaurant!
I'll do the dishes.for a free meal !!!LOL
user Kelly Williams Wildflours - Nov 1, 2011
Awww!!! Tom's co-workers keep saying the same thing! LOL! (But I wouldn't make ya do the dishes!)
user Nancy J. Patrykus Finnjin - Nov 1, 2011
maybe...WINDOWS!...
any thing for a free meal...LOL
user Kelly Williams Wildflours - Nov 1, 2011
I think just being such a good friend grants you one! :D Hugs!!
user Kelly Williams Wildflours - Nov 1, 2011
Wow, that's odd...I have 2 ratings already and I JUST posted it...hmmm. They must have magic ovens. Where can I get one of those?

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