Restaurant-Style Prime Rib

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   ["Let roast sit at room temp for 1 hour.", "In small bowl, combine seasonings well. Do not pat roast dry, leave ""wet"". Pat on ALL of seasonings. (Some will fall off and you can pat them back on. Not all will stay, but most will.", "Spray roaster rack and place roast onto rack fat side-up. Place rack with roast into foil-lined roaster. DO NOT add water or any liquid to bottom of roaster.

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   Let sit while oven fully preheats to 375 degrees. When fully preheated, (*my oven takes a full 15 minutes to come to temperature), place into oven so the roast is in the center. *Rack should be one level lower than center.", "Roast for 45 minutes. Turn oven off and DO NOT OPEN OVEN!! I stick a post-it note on the handle to remind myself! Let sit in the oven for 11/2 hours.", "After 11/2 hours resting time, turn oven back on and immediately set the timer for 45 more minutes. *IMPORTANT! If your oven has an upper heating element like mine does, just before turning oven back on, tent with foil to protect top while oven is heating back up! Once oven has reached the proper temp again, you can quickly pull the foil off.", "After 45 minutes, remove from oven and let rest! (I've actually had to let 2 different roasts rest for over an hour when company was late and it was fine, but let it rest for at least 20-30 minutes loosely tented before carving.) Once it's out of the oven and before tenting to rest, scrape the salt ""shell"" off of the outside with a sharp knife leaving most of the rest of the seasonings on. It's the salt shell that keeps this roast so juicy inside! But it's very salty and not pleasant to eat. Spread with pats of butter to melt on the outside. Tent and let rest so the juices won't run out.", "Once cooled enough that when you carve it you won't loose the juices, slice into very thick, restaurant-style slices. *I always start in the middle, and work my way outward towards each end as I go so everyone gets a premo piece! Save the ends for Prime Rib hoagies the next day. ;)", "Serve with homemade au jus and/or sour cream horseradish sauce if desired.", "*If your roast seems overly long and smaller around than normally, you'll need to decrease the time by 5-10 minutes per each of the three times to have it turn out rare/medium-rare. And always make sure that what you're buying truly is a ""prime cut"" and not a lesser, more tough grade. Also, ""grass fed"" beef will always be a little more tough and ""gamey"" tasting than beef that has been raised by grass and corn.

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   **If you prefer it more done, which I don't actually recommend, but if that's what you like, then add the same amount of extra time. *Remember, the ends will be a bit more done than in the very middle, so it's pretty easy to please everyone's taste just as it is. You can always place a few slices for those who prefer it more done in some hot au jus just for a minute or so on each side to cook it a bit further if need be, too. That also works really well."]

* Per serving · 4 servings · Values may vary.

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