This recipe is courtesy of a friend that I went to elementary school with. Thanks Rebel for sharing...our rib roast turned out amazingly juicy, tender and perfectly cooked.
We began our feast with my Mother-In-Law, Sara's classic caesar salad. We served our prime rib with yorkshire pudding, mashed potatoes and brown gravy. I always am sure to make plenty of gravy because everyone in our family loves to smother our meat, yorkshire and potatoes with the gravy. This is a perfect dish for any special occasion and holiday.
Start with a bone-in rib roast 1 1/2 to 2 lbs per person if you want leftovers. Which, by the way makes for yummy soup or sandwiches. Bring roast to room temperature for 3 hours at least. Rub entire roast with butter; cover with pepper, garlic powder, thyme and Kosher salt. Preheat oven to 500 degrees; roast the prime rib on a rack for 15 minutes, then drop oven temperature to 325 degrees and cook another 15 minutes per pound for medium rare, basting frequently. The thermometer should read 120 - 125 degrees. It's always a good idea to check the temperature 30 minutes prior to taking out of the oven, as each oven varies. Let the roast sit covered with foil for 20 - 30 minutes on the counter before slicing. It's a perfect roast every time.