My BigMouth Blog | A Blog by Jason Glover

Dad's Mouthwatering Prime Rib - Dads That Cook

By Jason Glover

Yields8 Servings
Prep Time35 minsCook Time3 hrs 30 minsTotal Time4 hrs 5 mins

 6 lbs prime rib, bone-in or out - it's up to you!
 Coarsely ground black pepper
 Sea salt
 Garlic
 Garlic powder
 Rosemary
 Paprika
 Lemon pepper (a little bit for some tanginess)
 Italian seasoning (optional)
 Chipotle powder (optional if you'd like to add a bit of heat and smokiness)
 Bacon grease (rub on the cut ends to keep them from drying out)
 Whole garlic cloves, peeled

1

Allow the roast to sit at room temperature for about 30 minutes to an hour before seasoning and cooking.

2

Combine all of the seasonings together in a small bowl. (No measurements for this, just eyeball it.)

3

Coat the ends of the roast in bacon grease or butter to help seal them and prevent them from drying out.

4

Using a paring knife, pierce the roast to make fingertip size wholes. Stuff the peeled garlic cloves into the wholes.

5

Generously coat the roast in the seasoning mixture.

6

Cook in a 250°F oven for 3-4 hours, or until desired level of doneness is reached:
115°F for rare, 125°F for medium-rare, 135°F for medium.

7

You can do a quicker cook by putting the roast in a super hot over to brown it then turn it down to the 325 range but I prefer the longer cook method. Depends on how much time you have really. Longer cooking time at lower temp rewards with super juicy meat.

8

Remove from the oven, cover lightly with foil, and allow to rest for about 30 minutes before slicing and serving.

9

Serve with the pan juices and enjoy!

I have to thank my nephew @meatgician for this one! Too damn good not to steal!!!

Ingredients

 6 lbs prime rib, bone-in or out - it's up to you!
 Coarsely ground black pepper
 Sea salt
 Garlic
 Garlic powder
 Rosemary
 Paprika
 Lemon pepper (a little bit for some tanginess)
 Italian seasoning (optional)
 Chipotle powder (optional if you'd like to add a bit of heat and smokiness)
 Bacon grease (rub on the cut ends to keep them from drying out)
 Whole garlic cloves, peeled

Directions

1

Allow the roast to sit at room temperature for about 30 minutes to an hour before seasoning and cooking.

2

Combine all of the seasonings together in a small bowl. (No measurements for this, just eyeball it.)

3

Coat the ends of the roast in bacon grease or butter to help seal them and prevent them from drying out.

4

Using a paring knife, pierce the roast to make fingertip size wholes. Stuff the peeled garlic cloves into the wholes.

5

Generously coat the roast in the seasoning mixture.

6

Cook in a 250°F oven for 3-4 hours, or until desired level of doneness is reached:
115°F for rare, 125°F for medium-rare, 135°F for medium.

7

You can do a quicker cook by putting the roast in a super hot over to brown it then turn it down to the 325 range but I prefer the longer cook method. Depends on how much time you have really. Longer cooking time at lower temp rewards with super juicy meat.

8

Remove from the oven, cover lightly with foil, and allow to rest for about 30 minutes before slicing and serving.

9

Serve with the pan juices and enjoy!

Dad’s Mouthwatering Prime Rib

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