How to make prime rib

Making a quality prime rib roast is easy to do. The key is to rub the ingredients in and cooking it in the appropriate time. Make sure to go to your butcher counter at the grocery store and ask the butcher to help you select a small end rib roast. I suggest getting a small end rib roast that is from Angus beef and USDA Prime or Select.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Small end rib roast, approximately 1 lb. per person (bone-in)
• A-1 Steak Sauce
• Worcestershire sauce
• Minced garlic or garlic powder (not garlic salt)
• Dried Thyme
• Dried Rosemary
• Dried Basil
• Dried Cilantro
• Black pepper

1. Mix A-1 Steak Sauce and a few dashes of Worcestershire sauce in a bowl, then brush liberally on entire roast.
2. Rub the seasonings on the roast in the following order: Garlic, black pepper, thyme, rosemary, basil and cilantro. You want to make sure that the roast is cover completely with the seasonings. If the bone side is left unseasoned, that's fine.
3. Preheat the oven to 350 degrees. Place the roast in your roasting pan bone side down, fat side up. Put a meat thermometer in the meatiest part of the roast close to the center, avoiding any bones and fat pockets.
4. Once the oven is preheated, put the roast in and voila! An estimate of time would be 20-25 minutes per pound, but really, keep an eye on the meat thermometer. You want to pull the roast out of the oven when the temperature is 130 degrees and let it set out for about 15 minutes. This will allow it to finish cooking and you should get a perfect medium-rare in the middle and medium on the outside.

Tips & Warnings

• If you like, you can put some seasoning salt or even plain salt on the fatty side ONLY.
• You do not want to let salt touch any of the meat parts, because it will dry it out a bit.
• If you like it more well done, you will have to carve some pieces off and cook them separately.
• Get a disposable roasting pan, so you don't have to wash it later.
• The roast pan will be very hot, use oven mitts to handle the pan.
• Make sure your kitchen is clean so you don't transfer germs.