Courtesy of Diane Stewart

• Place Prime Rib fat side up in a low sided baking dish on a rack to prevent the roast from absorbing the juices from the bottom.
• Make a rub with Lawry’s Garlic Salt, Fresh ground pepper and Lawry’s Seasoning salt. Pat the roast dry and rub with seasoning including the cut ends of the roast.
• Pre heat oven to 450 degrees, place the roast in the oven uncovered for 40 minutes
• After 40 minutes, make a peak with aluminum foil and place loosely over the roast
• Turn oven down to 325 degrees basting with juices about every hour
• Continue cooking until you have your desired doneness by checking the meat with a thermometer.
• Remove prime rib from oven when the temperature is 10-15 degrees from your desired temperature, the roast will continue to cook as it is resting.
• Allow 20-25 minutes per pound fresh meat.
• Not all ovens cook the same so please watch the thermometer closely.

Tip*

• Let the meat rest at least 20 minutes prior to slices to prevent loss of flavorful juices,

Au Jus Instructions

• Take the drippings and place in a cold pan, place ice cubes in pan to make removing the fat easier.
• I like to take the drippings, the seasonings I used to flavor the meat, an au jus packet for supplement and a good red wine for flavor. Warm back up for an excellent and easy au jus.