Prime rib roast, more commonly known as standing rib roast, is a high-quality cut of meat that encompasses three ribs near the short end of the cow. A typical three-rib roast weighs about 8 lbs. and will feed five to seven people. When cooking a prime rib roast, it is important to season it using the right technique, which will flavor the entire prime rib roast and keep the meat tender and juicy.
Things You'll Need
Prime rib roast
Peel the outer skin from six garlic cloves, and rinse them off with cool water to remove any dirt. Place the cloves in a small mixing bowl.
Mash the skinned garlic cloves until they begin to form a paste, and then add 2 tsp. of kosher salt and 1 tsp. of black pepper. Continue mashing until the ingredients are mixed thoroughly.
Place the prime rib roast in a metal baking pan with the fatty portion up. The ribs on the bottom will create a rack that will keep the prime rib off the pan and allow you to easily season the bottom of the roast.
Carve several long diagonal slices across the fatty top of the prime rib roast with a sharp knife. Stuff the slits with the mashed garlic mixture. This will allow the seasoning to penetrate the prime rib roast.
Massage the rest of the garlic seasoning into the surface of the prime rib roast. Continue until the entire surface of the roast is coated, and then sprinkle additional salt and pepper on the roast, if desired.
A purchased or homemade dry meat rub can be combined with the mashed garlic in place of the salt and pepper, if desired. Note that because of the large amount of garlic used, a meat rub that doesn't contain garlic is ideal.
Be sure that the slices carved into the top of the meat aren't too deep. If they are, excess liquid will drip from the prime rib roast, causing it to dry out faster. Cuts should be about 1 inch deep.