how do i make prime rib roast???

Question

if you could tell me what kind ob herbs do I need to rubbed it..

Answer 1

This works perfectly for me everytime and it is so easy!

Foolproof Standing Rib Roast Recipe courtesy Paula Deen

1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Answer 2

PRIME RIB ROAST

Prime rib roast (allow 1/2 to 1 lb. per serving)
Seasoned salt
Garlic salt
Pepper

Rub prime rib with garlic salt, seasoned salt and pepper. Place roast, fat side up in shallow pan (a rack is not needed as the bones will act as a rack). Insert meat thermometer in center of meat roast in slow oven at 300 degrees. Allow 20 minutes per pound for rare, add about 30 minutes longer for medium and 3/4 of an hour for well done. Be sure to watch your thermometer as roasts differ in size.
Remove from oven and let roast stand a few minutes before carving. Skim fat from drippings and make au jus by adding a little water to drippings.

Answer 3

Kittencal's Perfect Prime Rib Roast Au Jus

3-4 lbs prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
8 fresh large garlic cloves, sliced in half (or use many as desired)
fresh ground black pepper (use lots!)
1/2 teaspoon white salt or seasoning salt (can use up to 1 teaspoon salt)
1/2 cup dry white wine
2 cups beef stock

Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
Cover roast, and refrigerate overnight.
The next day, remove the roast from fridge and uncover; let sit out at room temperature on the counter for 1-1/2 to 2-1/2 hours or longer, to bring down almost to room temperature (this is an important step to relax the meat fibers, it will make for a more tender roast, the length of counter-time will depend on the size of your roast).
Set oven to 450 degrees F and allow the oven to preheat for a minumum of 15 minutes.
Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
Place the roast in a large roasting pan (uncovered) bone side down.
Roast at 450 degrees for 15 minutes, turn down heat to 350 degrees, continue to roast for 1 hour to 1 hour and 15 minutes or until a meat thermometer reads 145 degrees for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
Remove meat to a carving board.
Cover with foil, and let rest (DO NOT CUT INTO ROAST for at least 25 minutes!).
Place the roasting pan on top of the stove over high heat.
Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
Add salt and pepper to taste.
Slice roast (just before serving!) and drizzle with some of the juice.
*NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
--------------------------------------------.
Approximate cooking times for the prime rib at 350 degrees after the 15 minute cooking time 450 degrees.
Rare, cook 12-13 minutes per pound.
Medium-rare, cook 14-16 minutes per pound (I would not recommend cooking a prime rib any more than medium-rare).
Since every oven cooks differently cooking times are only approximate.
Delicious!

Answer 4

I usually buy the rib roast and marinate it in a bottle of inexpensive merlot or cabernet over night, then I put the roast in a lasagne dish or dutch oven, and pour the marinade over the roast, i run a bit of salt, pepper, garlic powder over the entire roast, put it in the oven uncovered for 14 minutes per pound, on 375 degree oven. every so often, take the marinade and use it to baste the roast...... you can add water to the bottom of the pan, if it evaporates.....
mmmmmmm

Answer 5

Marinated Prime Rib
Prep: 10 minutes
Marinate: 6 to 24 hours
Roast: 2 hours

Ingredients
3/4 cup dry red wine or beef broth
1/2 cup chopped onion
1/4 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1 4- to 6-pound beef rib roast

Directions
1. For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, worcestershire sauce, rosemary, marjoram, and garlic salt.

2. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

3. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.

4. Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.

Yorkshire Pudding:

After removing meat from the oven, increase oven temperature to 450 degrees F. Measure pan drippings. If necessary, add enough cooking oil to drippings to equal 1/4 cup; return to pan. In a mixing bowl combine 4 eggs and 2 cups milk. Add 2 cups all-purpose flour and 1/4 teaspoon salt. Beat with an electric mixer or rotary beater until smooth. Stir into drippings in roasting pan. Bake for 20 to 25 minutes or until puffy and golden. Cut into 12 squares. Serve at once with roast.

Oven-Browned Potatoes:

Peel 4 pounds medium potatoes; cut into quarters. Cook in boiling salted water for 10 minutes; drain. About 30 to 40 minutes before roast is done (the roast temperature should be about 100 degrees F), arrange potatoes around roast, turning to coat them in drippings. Serve potatoes with the roast.

Answer 6

that can be a toughie! A pot rib roast with mustard and the potatoes in with them. Plus a selfmade gravy created from the juices. Or a perfect piece of cooked sirloin crowned with a selfmade mushroom ragout and jus.

Answer 7

Garlic, maple syrup, a touch of vinegar, Italian herb, a touch of teriaki. That's what my friend told me.