You will need approximately one pound of prime rib per person.

Cooking Prime Rib Tips

Oven should be preheated to 325°. Meanwhile rub the rib generously with your seasonings -
(see our All Time Best Seller - Prime Steak and Beefburger Seasoning)
 - and place in a shallow roasting pan.

Place the rib in the oven and roast until the internal temperature is 125° for rare or 135° for medium. This allows for after-cooking.

High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately.

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 and have a great time with friends and family in the backyard.
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Spicecraft Prime Steak and Beefburger Seasoning
Formerly called Witts Prime Rib Rub.  6.75 oz. Jar.

Our best selling and most popular Shake-On Seasoning!
Prime Steak and Beefburger Seasoning is GREAT On:

Prime Rib
Filet Mignon
London Broil
Brisket &
Hamburger

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Small End Rib Roast

Large End Rib Roast

Meat Thermometer Readings For Prime Rib Roast.

Cooking by Minute per pound method: (For roasts 6 pounds and up)

• Rare: 12-13 minutes per pound

• Medium-rare: 14-16 minutes per pound

• Medium: 17-20 minutes per pound

These times are approximate as all ovens cook differently.
Resting periods:  Allow at least 15 minutes for a 2-4 pound roast
 and 25-30 minutes for 6 pounds and up.

Our Marinades

Rosemary Garlic Beef Prime Rib Roast

1 tablespoon dried rosemary leaves, crushed
3 garlic cloves, pushed through a press
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 7 pound beef prime rib roast

1. Heat oven to 350°. Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135°) or 2 3/4 hours for medium (145°). Let stand 15 minutes before cutting into slices.

2. Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2-3 minutes for flavors to blend. Strain and serve with beef.

Servings: 8
Bake/Cook time: 2 h 25 min
Carbohydrates: 1 grams
Net Carbs: 0.5 grams
Fiber: 0 grams
Protein: 58 grams
Fat: 74.5 grams
Calories: 922

Mustard Prime Rib

1 standing rib roast

2 tablespoons black peppercorns
2 tablespoons mustard seed
1/2 cup whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh rosemary

Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.

Roast at 350° for 15 minutes per pound (or a reading of 130° on a meat thermometer). Let rest for 15 minutes, then carve and enjoy!

The following basic recipe is for a 4 pound beef rib eye roast,
also known as a prime rib roast.

• Combine 2 cloves of garlic, crushed (or use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. Dried rosemary leaves, crushed. Press evenly onto roast.
• Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
• Roast at 350° for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 135° F for medium rare, 150° F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving.