I have used this recipe for years and it always comes out perfect. You need to prepare this the night before you plan to cook it. You will also need a meat thermometer to ensure this is cooked perfectly. It is great for all holidays and special occasions.
3 to 4 pound center-cut prime rib roast. Be sure to leave a layer of fat on top to keep it moist and flavorful.
8 fresh large garlic cloves sliced in half
1/2 teaspoon seasoning salt (you can substitute regular salt if needed)
Using a sharp knife, poke 16 small holes all over the uncooked roast. Insert a garlic piece into each hole. Cover the roast with plastic wrap and refrigerate overnight.
The next day, remove the roast from fridge and uncover; let sit out at room temperature approx. 2 hours (this is important as it relaxes the meat fibers and you will end up with a more tender and juicy roast).
Preheat the oven for 450°F. Season the roast with the salt and pepper (be generous with the pepper).
Cook the roast fat-side up in a shallow pan uncovered at 450 degrees for 20 minutes.
After 20 minutes reduce the heat to 350° and continue to cook until a meat thermometer in the roast reads 140°F for medium-rare doneness (how prime rib is usually served). I usually check the temperature on the roast after 1 hour to see where it is. The roast will continue to rise in temperature after you remove it from the oven a few degrees, so your better to pull it out a few degrees shy of 140 degrees, then over 140 degrees. APROXIMATE COOKING TIME for the prime rib roast cooked at 350°F after the 20 minute high temperature cooking time at 450°F for medium-rare is 14-16 minutes per pound.
Remove meat to a carving board. Cover loosely with foil and let it rest for at least 20 minutes. Do not cut into it before then or the juices will all run out.
While the roast is resting you can make an au jus as shown here: http://www.christineiscooking.com/2011/12/how-to-make-au-jus-sauce-for-prime-rib.html
Tip: You really should prepare this the night before you plan to cook it. However, I have once or twice prepared it the same day and its still delicious. Preparing it the night before just allows the garlic to fully enhance the flavor of the meat.
Horseradish Cream Sauce: I usually serve this with my own horseradish sauce which I make by simply adding ground horseradish to sour cream with a touch of salt and pepper. It is simple, but better tasting then any prepared sauce you'll buy.
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