Ingredients:
1 rib roast ( 5-6 lbs)
2 tablespoons onion salt
2 tablespoons seasoning salt
2 tablespoons garlic powder
Directions:
Preheat oven to 500F.
Mix seasonings together and pat all over the roast.
It probably won’t stick very well to the fat side but that’s ok.
Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
Bone side up (fat side down).
Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
****The 2 hours starts as soon as the roast is put in the oven****.
After two hours, take it out and check the temperature.
If it’s 140?, it’s perfect!
If it’s cooler, put back in oven at 375F until it reaches 140?.
This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
Don’t ask how to do medium or well done because cooking prime rib past medium rare is a felony.
Servings: 6
Time preparation: 15 min.
Time total: 135 min.