Prime rib, sometimes called ribeye roast or standing rib roast, is a cut of beef taken from the upper section of the ribs. The meat is marbled with fat that naturally tenderizes it during cooking and gives it a full flavor. According to CertifiedAngusBeef.com, prime rib is best roasted and will produce a tender, juicy meal. You can purchase seasoning blends or easily prepare your own to suit your taste. Recipes also sometimes call for specific seasoning blends.
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Paula Deen recommends making a simple dry spice mixture that can be stored in a sealed container for up to six months. The recommended proportions are 1 cup of salt, 1/4 cup of black pepper and 1/4 cup of garlic powder. This combination can be used in numerous recipes and can be applied to a prime rib to fit your taste; she recommends a tablespoon of the seasoning for a 5-pound roast.
The addition of various herbs can add depth to the flavor of a prime rib seasoning blend. Martha Stewart combines fennel seeds, fresh thyme and fresh rosemary leaves to encrust the meat before roasting. These ingredients can be blended, alone or with other spices, in a food processor and then liberally sprinkled onto the roast. She adds salt and pepper to the seasoning on the meat and recommends resting it on a couple of heads of garlic while roasting.
Other Possible Spices
In addition to salt, pepper and garlic, other spices can be added to prime rib. Use different kinds of peppercorns other than just black pepper. Tricolor pepper blends can be purchased and used in conjunction with other seasonings to make a more complex flavor. Coriander, onion powder and fennel seeds can also be used. Try blending all of these herbs and spices together for a flavorful seasoning blend.
Food Network chef Guy Fieri recommends mixing all of these herbs and spices together, using a mortar and pestle to grind down the larger ingredients. Rub the roast with 3 tablespoons of olive oil and then the seasoning blend so that the flavorings form a crust on the roast. Rest the roast for 30 minutes to allow the meat to absorb the flavors before cooking.