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Traditional Prime Rib

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TRADITIONAL PRIME RIB
 Categories: Main dish, Meats
      Yield: 16 Servings
 
      1    8-10 lb. Beef Rib Eye Roast
           -(boneless),  -OR-
      1    Bone-in Beef Rib Roast
           - fat trimmed to 1/8" thick

MMMMM----------------------------RUB---------------------------------
    1/4 c  Black pepper
      2 tb White pepper
      2 tb Salt
  1 1/2 ts Ground thyme
  1 1/2 ts Garlic powder
      1 ts Onion powder
 
  Combine rub ingredients. Rub evenly over surfaces of rib roast. Place
  roast in preheated oven, fat side up, on rack in shallow roasting
  pan. Do not cover or add water. Insert meat thermometer in thickest
  part of roast, not touching bone or fat. Remove roast from oven when
  thermometer reaches desired doneness (see chart below.) Let stand
  tented with foil for 15 min. before carving. Roast temperature will
  rise 5-10 degrees while standing. Serves 16-20.
  
  Beef Rib Roast 8-10 lb. in 325 degree oven, remove when meat
  temperature reaches: 135 degrees F (med-rare) 19-21 minutes per lb.,
  150 degrees F (medium) 23-25 minutes per lb.
  
  Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat
  temperature reaches: 135 degrees F (med-rare) 13-15 minutes per lb.,
  150 degrees F (medium) 16-18 minutes per lb.
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org
 
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