When I first tried cooking prime rib, I was nervous; it cost a lot of money, and I didn't want to ruin it. Well, it turns out with this recipe, it's easier than you think, but it's essential to invest in a good thermometer. Serve with creamy horseradish, if desired.
Ingredients
- 1 (5 pound) bone-in beef prime rib roast
- 1 tablespoon olive oil
- 2 teaspoons montreal-style steak seasoning (such as mccormick)
- 1 teaspoon chopped garlic
- 1 teaspoon italian seasoning
- 1 teaspoon mustard powder
Directions
- Gather all ingredients.
- Place roast, bone-side down, onto a rack set in a roasting pan.
- Whisk olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl.
- Spread over roast; set aside until roast comes to room temperature, about 45 minutes. Preheat the oven to 450 degrees F (230 degrees C).
- Bake in the preheated oven for 20 minutes. Insert a meat thermometer into the thickest part of the roast, not touching the bone. Reduce the oven temperature to 325 degrees F (165 degrees C).
- Continue cooking until reaches desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium is reached, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and set aside to rest in a warm area before slicing, 10 to 15 minutes.