Holiday Prime Rib


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Start by purchasing your U.S.D.A. Choice Prime-Rib roast. Bone-in or boneless will work fine. If you are cooking a bone-in roast have the butcher prepare it so it is easy to carve. This means having the bones cut away, then tied back in place. When you are finished cooking, simply remove the strings. This way you enjoy all the flavor of ribs with no hassle carving.

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  • Estimate 1 (one) lb. of bone-in roast, and 12oz. boneless roast per adult serving
  • Dry rub seasoning:
  • Salt
  • Garlic Salt
  • Onion
  • Black Pepper
  • Oregano
  • Paprika
  • Rosemary
  • Celery

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Pre-heat oven to 250 degrees. Season roast generously with dry rub mix. Place roast uncovered on roasting pan, bones down on a bone-in roast. Cook 40 min per pound 250 degrees. Remember, Prime-rib is served in thick, steak like portions.

For a perfectly cooked roast you will always want to use a meat thermometer. This will give you an exact internal temperature.

Rare = 140 degrees

Med = 145 degrees

Well = 155 degrees

From: Chef Shane Marberger, Marberger's Meat and Deli

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