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.