HOLIDAY PRIME RIB

5 lbs. prime rib roast
1 c. kosher salt
2 tsp. garlic powder
1 T. coarsely ground black pepper

Trim the prime rib roast of excess fat and any connective tissue. Lightly score the entire roast in a criss-cross pattern (about 1/8-inch deep).

Preheat the oven to 400-degrees. In a small bowl, mix together the kosher salt, garlic powder, and black pepper. Rub the mixture into the roast until it develops a crust. Really pack it on.

Place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2-inch deep. Cover the roast with a lid or foil. Roast in the oven for about 1-1/2 to 2 hours, then check the internal temperature using a meat thermometer. The internal temperature should be at least 145-degrees. Hold the roast in an oven at 200-degrees until ready to carve. Let stand for a few minutes before carving if not holding. Set up the buffet carving station, and watch the guests line up!

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