Thread: Prime rib recipes please

Needed 1 kick butt recipe for a prime rib dinner for thanksgiving. 15lb bone in.

Ronco, Ronco Showtime Rotisserie, Ronco Rotisserie, As Seen On TV,

Yes, I'm serious.

Otherwise, just bake it. You really don't need to do much to a good piece of meat for it to come out really delicious, just don't overcook it. A little salt, a little pepper, shove some garlic cloves in there - done.

just bake it. You really don't need to do much to a good piece of meat for it to come out really delicious, just don't overcook it. A little salt, a little pepper, shove some garlic cloves in there - done.[/QUOTE]
Right, that's what I do. I also cook it nice and slow in an oven bag (juicy)!

Lawry's Prime Rib Roast

1 (4 rib) standing rib roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt


Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings.

Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.


Can't go wrong!

Originally Posted by FlyinKIng

Lawry's Prime Rib Roast

1 (4 rib) standing rib roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt


Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings.

Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.


Can't go wrong!

Lord. That sounds good! Try this one David.

Lawry's is awesome place to eat if your in the mood for PR.

Originally Posted by FlyinKIng

Lawry's is awesome place to eat if your in the mood for PR.

Thank you for the recipe. I think I will try it. Iam going to cut the thing in half and try 2 different styles. It is going to be a 15 lb piece of meat.

Originally Posted by FlyinKIng

[IMG]Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

Make sure to pay attention to the temp. You may want to even stop cooking the roast about 10 degrees before your temperature reads the desired temp to account for carryover cooking.


Another alternative is to cook the Prime Rib at about 450 for the first 20-30 to get some good color and then finish it off in a low oven for the remaining time. (This is how we used to do it in the Prime Rib house I used to work at)

I think it was 450 for 20 or so and then 225 for the remaining 4-6 hours until it reached temp. BTW, Rosemary is your friend.

Enjoy!