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Traditional Prime Rib : Date Added: 28 Jul 2011
Listed in: Beef

8-10 lbs. boneless beef ribeye roast, fat cover trimmed to 1/8-inch thick
1/4 cup black pepper
2 Tbsp. white pepper
2 Tbsp. salt
1-1/2 tsp. ground thyme
1-1/2 tsp. garlic powder
1 tsp. onion powder

Cooking Instructions

Servings Serves 16
Prep Time 10 minutes
Cook Time 2-1/2 to 3 hours

1. Preheat oven to 350F. In a small bowl, combine all spices. Rub evenly over surfaces of roast.

2. Place 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.

3. Roast in 350F oven approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140F for medium-rare or 155F for medium. (Temperature will continue to rise to 145F for medium-rare and 160F for medium.)

4. When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.

Note: Be sure to use a meat thermometer to avoid overcooking.

Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.

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Traditional Prime Rib
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