Restaurant-Style Prime Rib

• Meat

  • 1 Butter-flavored spray to oil rack
  • 1 Foil to line roaster

• Produce

  • 1/8 cup Garlic powder, good
  • 1 tsp Herbs de provence, dried

• Condiments

  • 1/8 cup Wasabi, powder

• Baking & Spices

  • 1/16 cup Black pepper, coarse ground
  • 1/4 cup Kosher salt

• Dairy

  • 3 Pats of soft butter (about 2 tbl.

• Other

  • 1 (7-8 lb. prime rib roast (with or without the rack of bones
  • 2 tsp Ground rosemary or ⅛ cup dried crushed

Found on wildflourskitchen.com

Ingredients

• 1 (7-8 lb.) prime rib roast (with or without the rack of bones)
• ¼ cup Kosher salt
• 2 tsp. ground rosemary or ⅛ cup dried crushed
• 1 tsp. dried Herbs de Provence
• ⅛ cup wasabi powder, (also called green horseradish powder)
• ⅛ cup good garlic powder
• 1/16 cup (1 Tbl.) coarse ground black pepper
• 3 pats of soft butter (about 2 Tbl.)
• foil to line roaster
• butter-flavored spray to oil rack for roaster

Directions

• Let roast sit out and come to room temperature for about an hour.
• In small bowl, combine seasonings well. Do not pat roast dry, leave wet. Pat on ALL of seasonings. (Some will fall off and you can pat them back on. Not all will stay, but most will.
• Spray roaster rack and place roast onto rack fat side-up. Place rack with roast into foil-lined roaster. DO NOT add water or any liquid to bottom of roaster.
• Let sit while oven fully preheats to 375 degrees. When fully preheated, (*my oven takes a full 15 minutes to come to temperature), place into oven so the roast is in the center. *Rack should be one level lower than center.
• Roast for 45 minutes. Turn oven off and DO NOT OPEN OVEN!! I stick a post-it note on the handle to remind myself! Let sit in the oven for 1½ hours.
• After 1½ hours resting time, turn oven back on and immediately set the timer for 45 more minutes. *IMPORTANT! If your oven has an upper heating element like mine does, just before turning oven back on, tent with foil to protect top while oven is heating back up! Once oven has reached the proper temp again, you can quickly pull the foil off.
• After 45 minutes, remove from oven and let rest! (Ive actually had to let 2 different roasts rest for over an hour when company was late and it was fine, but let it rest for at least 20-30 minutes loosely tented before carving.) Once its out of the oven and before tenting to rest, scrape the salt shell off of the outside with a sharp knife leaving most of the rest of the seasonings on. Its the salt shell that keeps this roast so juicy inside! But its very salty and not pleasant to eat. Spread with pats of butter to melt on the outside. Tent and let rest so the juices wont run out.
• Once cooled enough that when you carve it you wont loose the juices, slice into very thick, restaurant-style slices. *I always start in the middle, and work my way outward towards each end as I go so everyone gets a premo piece! Save the ends for Prime Rib hoagies the next day. 😉
• Serve with homemade au jus and sour cream-horseradish sauce for dipping if desired.