how do i make a really good prime rib roast?

Question

i want a tender and juicy prime rib

Answer 1

Rubbing the roast is according to preference. I found that McCormick's Garlic & Herb seasoning is perfect for us after years of making my own rub.
When you order your roast from the market, make sure to talk to the butcher and tell him that you want the small end of the Prime. The larger end comes from the front shoulder area and is tougher than the smaller more tender end. The bones are also smaller so you get more beef for your buck! Also, ask the butcher to trim the backbone (chine) off the roast and leave the rib bones still connected.
Lay the roast rib bone side down and carefully trim the fat that layers the top of the meat. Start your cut from the narrow end (the tail) to the thicker (eye) side. You want to leave this fat strip connected to the meat at the eye side. Roll the fat layer back and sprinkle the meat with your spices. Roll the fat layer back onto the roast. This will protect your roast from the higher oven temperatures and also keep it moist and tender
Place Roast bone side down in a hot pre-heated oven at 450 degrees F. for 15 minutes.
Reduce the oven temperature to 250 degrees F. and cook about 20 minutes per pound.
Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 120 degrees F. for rare, 130 for medium rare or 140 degrees F. for medium.
Cover the roast loosely with aluminum foil and let stand for 15 minutes. The internal roast temperature will continue to rise about 5 degrees even after you take it out of the oven.
Remove the fat layer and trim off the rib bones.
Outside portions are more done than the inside portions. If you have a portion that is more rare than your guest wishes, return that portion to the kitchen and place it in the pan with drippings. Some times I'm asked to blacken the slice It's quick and I don't mind at all. Cook on top of the stove for 30 seconds on both sides and that should do it.
Serve with horseradish and/or the au jus from the roasting pan.

Answer 2

Rub with seasoning of your choice I use Lawreys seasoned salt put in roasting pan with enough water to cover the bottom of the pan...put in 325 degree oven for 6 hours (large roast) after this amt. time check for doneness...may have to cook longer if you want med. to well done. I do it this way always and it is always tender and juicy.