Blackie's House Of Beef Prime Rib

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 6 lbs standing rib roast (with the fat cap left on. ask your butcher to leave it on)
• 1 quart beef stock (good quality brand or homemade)
• 1/2 cup pickling spices
• 1/2 tablespoon cracked black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon kosher salt
• 1 yellow onion, thinly sliced

Recipe

• 1 preheat oven to 450-degrees fahrenheit.
• 2 pull back the fat cap from the roast and brush the meat all over with some of the stock.
• 3 coat the meat all over with half of the pickling spice and rub it inches.
• 4 combine the black pepper and garlic powder with the salt, then divide this mixture in half and sprinkle half of it over the meat.
• 5 leave the onions in whole rings and layer them over the meat.
• 6 return the fat cap to its original place.
• 7 tie the roast back together with kitchen twine at 2-inch intervals.
• 8 place the meat in a large, deep roasting pan, making sure that fat cap is facing up. pour the remaining stock into the pan.
• 9 season the outside of the meat with the remaining pickling spice and remaining spice-salt mixture.
• 10 roast for 20-25 minutes (at 450-degrees fahrenheit). reduce oven temperature to 350 degrees f and roast for an additional 1 hour 15 minutes - 1 1/2 hours or until a meat thermometer reads 130-degrees f for rare or 140-degrees f for medium-rare or longer if you prefer, but be careful not to over-cook so it won't be over-done and dry. (the best way to acquire perfect results is by using a reliable meat thermometer).
• 11 remove the meat from the oven and let sit in a warm place for 20 minutes before slicing (this will help the beef retain its juices, therefore resulting in juicy/moist meat. if it is sliced right away, the juices are released prematurely).
• 12 slice the roast, discarding the fat cap, and serve.