How to Make Appetizing ~Shamrock's Perfect Prime Rib Roast

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~Shamrock's Perfect Prime Rib Roast.

~Shamrock's Perfect Prime Rib Roast You can cook ~Shamrock's Perfect Prime Rib Roast using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of ~Shamrock's Perfect Prime Rib Roast

  1. Prepare of Main.
  2. Prepare 4 lb of Prime Rib Roast (boneless & tied).
  3. You need of Spice Rub.
  4. It’s 1 tbsp of Sea Salt (or Kosher Salt).
  5. Prepare 1 tbsp of Coarse Black Pepper.
  6. You need 1 tbsp of Garlic Powder.
  7. You need 1 tbsp of Onion Powder.
  8. Prepare 1 tbsp of Paprika.
  9. Prepare 1 tbsp of Italian Seasoning (or Dried Oregano).
  10. You need 1 tsp of Old Bay Seasoning.
  11. Prepare 1/2 tsp of Ground Coffee (Instant is ok).
  12. It’s of Horseradish Cream Sauce (Optional).
  13. You need 1 1/2 tbsp of Horseradish.
  14. You need 1/2 cup of Sour Cream.
  15. It’s 1/4 cup of Mayonnaise.
  16. It’s of Optional.
  17. Prepare 1/4 cup of Butter (1/2 Stick) (Optional).

~Shamrock's Perfect Prime Rib Roast step by step

  1. Night before cooking* Unwrap roast and cover in Spice Rub mix, rubbing it in. Place on plate and put in refrigerator (uncovered). This allows the roast to dry for a better crust..
  2. 2 Hours Before Roasting* Remove roast from refrigerator and place on counter to allow it to come to Room Temperature..
  3. 15 minutes Before Roasting * Preheat oven to 450°F..
  4. Place roast in Roasting Pan with rack. Roast for 20 minutes at 450°F..
  5. Reduce oven temperature to 325°F. Bake until internal temperature is 120-130 on meat thermometer (approximately 15 minutes per pound)..
  6. Remove from oven and place roast on aluminum foil on cutting board. Wrap entire roast tightly in foil for 30 minutes. Roast will continue to cook another 10 degrees..
  7. Make Horseradish Cream Sauce (Optional) while roast rests..
  8. After Roast has rested* Just before slicing roast, rub entire surface with butter. Slice roast in 1/2-1 inch slices. 4 lb. roast yields approximately 6 slices. Enjoy!.

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