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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (19g) Recipe makes 10 servings The following items or measurements are not included below: 1 prime rib roast horseradish powder |
||
| Calories 15 | ||
| Calories from Fat 0 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5660mg | 235% | |
| Potassium 58mg | 1% | |
| Total Carbohydrate 3.4g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.8g | ||
| Protein 0.7g | 1% | |
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Perfect Prime Rib
By: Lightly Toasted fka Elissa
Oct 22, 2003
This is my "tradmark" Christmas Eve Dinner. DH won't even order prime rib in a restaurant anymore, because he prefers mine. Its a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving. Here NEEDS a clarification!!! The salt is only intended to produce a shell to keep the moisture in. It's not intended to be consumed unless of course you like extremely salty foods. AFTER the roast has rested for 15 mins. Lightly scrape the salt away but not so much that you remove all the seasonings
SERVES 10
Ingredients
- 1 prime rib roast (size doesn't matter)
- 1/2 cup kosher salt
- 1/4 cup rosemary
- 1/4 cup horseradish powder
- 1/4 cup garlic powder
- 1/8 cup cracked black pepper
Directions
1
Combine seasonings, and rub into roast.2
Let sit while oven preheats to 375.3
Place roast in broiling pan, fat side up or bone side up.4
Bake for 45 minutes.5
Turn oven off, DO NOT OPEN OVEN.6
One hour before serving, turn oven back on 45 minutes.7
Take rib out, LET STAND FOR 15 MINUTES.8
This is VERY important, it allows the juices to distribute.9
Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!10
Serve with au jus and horseradish sauce.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Roast
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Featured Reviews for This Recipe
From: Wonderbuns
On Aug 1, 2008
O my! I've been known for making the best prime rib but I've always spend the entire day cooking it to make it perfect. I saw this recipe and doubted that it could possibly be that perfect....holy cow! This was really really good prime rib! Oh, and size really doesn't matter, just make sure you have enough time between shutting the oven off and turning it back on.
From: MRSJSPANTS *
On Jun 5, 2008
Made this last weekend and it was perfect. No womder so many stars. Thank you
From: barbie66
On Dec 26, 2004
I served a 12-lb. bone-in prime rib last night for Christmas dinner (8 guests). I followed the recipe EXACTLY. All I can say is "AWESOME!!" I even taped a sign to the oven "DO NOT OPEN"....Time between cooking sessions was 3 1/2 hours. It was perfect. Just a note to those of you who have had trouble finding the horseradish powder: It is easy to find under the name "wasabi" powder, in the spice section of most super-markets. Thanks for posting, and happy holidays to all! --Marla, Phoenix AZ
From: karen in tbay
On Nov 18, 2003
I was skeptical but it worked. We did a 4lb prime rib roast - have not heard of horse radish powder so I just applied creamed horseradish almost 1/4 cup to surface of roast. Combined rest of the spices but only used 3 tbsp as sufficient to cover roast. Was I suppose to use it all??? Anyhow followed cooking instructions and roast turned out perfectly the way we like it - med rare (leaning more to rare). The time between cooking at 375 was 2 1/2 hours sit and I did not peek but I did turn the light on to look thru oven door.MMMMMMM
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