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.


  • 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.

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