Made this for the Carpenter Christmas dinner, 2009. Perfection.
- 1 (6 pound) boneless prime rib
- 1 tablespoon olive oil
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Line a large roasting pan with foil; set aside.
Rub prime rib with olive oil.
In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub on all sides of prime rib. Place prime rib on a roasting rack in prepared pan. Cover, and refrigerate for 4 hours to overnight. Remove from fridge, and let come to room temp.
Preheat oven to 325°.
Cook for 2 hours, or until a meat thermometer inserted into the center reaches an internal temp of 145° (or desired degree of doneness). Remove from oven, and let stand for 10 minutes before carving. Serve with au jus or horseradish.
I served with Madeira Mushrooms, Scalloped Red Potatoes with Leeks and Fennel, and Green Bean Casserole, which my nephews always look for.