Easiest Way to Make Appetizing Prime Rib Roast

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Before you jump to Prime Rib Roast recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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We hope you got insight from reading it, now let’s go back to prime rib roast recipe. To make prime rib roast you need 7 ingredients and 14 steps. Here is how you do that.

The ingredients needed to cook Prime Rib Roast:

1. Prepare 1 of Rib roast large or small end (about 6 to 8 lbs.) about 3 to 4 ribs..
2. Take 8 of Garlic cloves (peeled).
3. Get 1 of Lawrys seasoned salt.
4. Use 1 of Crushed garlic (paste).
5. Get 1 of Marinade injector.
6. Get 2 packages of Au Jus sauce mix.
7. Use 1 jar of of Horseradish paste.

Instructions to make Prime Rib Roast:

1. Remove roast from fridge 45 min. before cooking. It should be as close to room temp. as possible..
2. Preheat the oven to 400..
3. Start prepping the roast by injecting the garlic paste in various spots. Nobody has ever complained about there being too much garlic..
4. Cut slits in the fat and insert garlic cloves (push cloves completely under fat or they will come out during cooking).
5. Rub the entire roast with Lawrys seasoned salt or your favorite meat rub..
6. Place roast in large roasting pan uncovered with fat side up..
7. Cook roast for 1 hour at 400..
8. Turn the oven off and leave off for one hour..
9. DO NOT OPEN THE OVEN!.
10. After one hour, turn oven on to 325..
11. Cook roast an additional 5 to 8 min. per lb. depending on desired rareness..
12. After cooking, loosely cover with foil and let roast rest for at least 20 minutes..
13. During this time the Au Jus sauce can be made… follow directions on package..
14. I serve my roast with horseradish and au jus on the side… if you've never had horseradish on your prime rib… you need to try it..

Line a baking sheet with foil. In a bowl, combine all of the ingredients, except for the roast. On a work surface, rub the roast all over with the seasoning mixture. Standing Rib Roast – also known as Prime Rib. Use any cut of prime rib – with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away).

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