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This recipe uses the reverse-sear method. Plan to begin preparing the prime rib roast the night before serving. Using an oven thermometer, check your oven temperature to confirm that your dial setting of 250 degrees is accurate.
Be sure to have a digital thermometer or instant-read thermometer to check for doneness.
3 - 12 pound Standing Rib Roast (Prime Rib)
6 garlic cloves, peeled and sliced in halved
1/4 cup SPG Blend
Pat the our side of the roast dry. With a sharp knife cut slits in several places on the surface of the prime rib roast and stuff with a garlic half.
Rub the SPG Blend (salt, pepper, garlic) all over the roast.
Store in the refrigerator, uncovered, overnight.
The next day: set the roast out at room temperature for at least an hour before you begin roasting.
Heat oven to 250 degrees
Place roast in oven and plan to roast 4 to 5 hours.
At 3 hours, with your thermometer, begin checking the internal temperature of the meat.
Cook to 125 degrees internal temperature.
Remove from oven when roast reaches 125 degrees.
Let rest 20 minutes or up to 1 hour. (The internal temperature will increase 5 to 10 degrees while resting.)
Increase oven temperature to 500 degrees.
Return the roast to the oven and BLAST for 6 to 10 minutes or until a dark crust forms.
To carve, remove bones and slice. Serve hot.
Serve Prime Rib with Au Jus and horseradish cream. Add your favorite potatoes and favorite vegetables. We like au gratin potatoes, peas with mint and cream, along with a spinach salad topped with diced fresh apple and walnuts. Enjoy your special occasion.