This cherished Prime Rib recipe has been passed down through generations, perfect for any holiday occasion. Prepare a flavorful garlic and spice paste, rub it generously on the roast, and slow-cook for a tender, impressive centerpiece.
To Prep:
1. When you get the prime rib home, make sure to mark down the weight before removing the wrapping.
2. Take a few cloves of garlic and slice them very thin.
3. Put slits using throughout the meat using a pairing knife and stuff the holes with the garlic.
4. In a small bowl combine: 1/4 cup garlic powder, 1/4 paprika, 1/4 pepper, 1/4 cup salt, 1/4 flour.
5. Add in vegetable oil until mixture forms a thick paste.
6. Spread generously on the meat until all is covered (make sure to also get the space in between the roast and tied on bones).
7. If you run out just make more paste, but only using 1/8 cup of salt - salt is the only part you can over do.
8. Wrap well in Saran Wrap so meat is well covered and place in the fridge. (If it’s not wrapped enough the juices can leak in the fridge - I sometimes even put it in a plastic bag or aluminum roaster as well).
9. Refrigerate at least 4 hours - up to 24. The longer the better.
To Cook:
1. Preheat oven to 425 degrees.
2. Remove meat from the fridge, unwrap it and place it in the roasting pan, let sit on the counter and for 60 minutes.
3. Place meat in oven and cook at 425 for 20 minutes.
4. Lower heat to 350 and continue to cook - the reference is 15 to 20 minutes per pound for a medium rare center with a more medium cook on the ends. The internal temperature should read 135 to 140 degrees when placed in the center.
5. Remove and tent with tin foil. Let sit for at least 15 to 20 minutes before cutting.
