Ingredients
Equipment
Method
- Cover the Prime Rib with Kosher Salt and put in the fridge for 4 hours up to overnight.
- Preheat the oven or the grill to 500° F.
- Remove Prime Rib from the refrigerator and let stand at room temperature for 20 minutes.
- Wipe off the excess salt from prime rib and then cover the prime rib with Bone Suckin’® Steak Seasoning.
- Place the prime rib on a rack, fat side up, above a pan with beef bone broth in bottom and cook prime rib in the oven or on the grill for 30 minutes.
- Lower the temperature to 300° F and cook the prime rib for an additional 75-90 minutes or until the internal temperature reaches 10–15°F below your final target (see temp guide).
- Take the prime rib out of the oven or off of the grill and tent loosely with foil. Rest 15–20 minutes before slicing. Resting allows juices to redistribute for maximum tenderness. . Enjoy!
Notes
Internal Temperature Guide - (Pull roast 10–15°F early; temp will rise while resting) Rare: 115–120°F Medium-Rare: 125–130°F (recommended) Medium: 135–140°F Medium-Well: 145–150°F
Serving Tip - Slice thick, finish with flaky salt if desired, and serve with horseradish, au jus—or let that Bone Suckin’ flavor speak for itself.
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