You ask and you shall receive! Here is my Herb Seasoning for a 8 pound rib-roast.
Herb Seasoning for Prime Rib with Dried Herbs
• 4 gloves of fresh garlic, peeled and crushed or finely minced or 1 tablespoon garlic powder
• ½ cup of Olive Oil
• 1 tablespoon Worchester Sauce
• 1 tablespoon onion powder
• 2 tablespoon dried thyme leaves
• 1 tablespoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage~ optional
• Dash of Salt and 1 teaspoon Pepper
• In a small mixing bowl add the Olive oil, Crush or mince the garlic, Worchester Sauce, onion powder, thyme, basil, rosemary, sage, salt and pepper and mix together
• Make sure your Prime Rib is dry, I use a paper towel and cover the entire roast with the seasoning
• Now you’re ready to roast!
My go to roasting guide is”Julia’s Kitchen Wisdom” By Julia Childs, which I purchased back in 2000 and this book is filled with lots of great cooking tips.
However, I found that Julia’s servings per pound are very different for my family ~
Here’s what I know:
Bone-in roast serves 1 to 1½ servings per pound
Boneless roast will serve about two servings per pound
And I always use a meat thermometer; this is the best way to monitor the temperature of the roast.
Here is our current method, which is really an Old Way of cooking. Our son Jake introduced us to this method last Christmas. Ok I admit I was nervous and kept peeking through the window of the oven, of course when I thought know one was looking. The roast was a perfect medium-rare, with just a few pieces left…
We had 8 and a wee one for dinner; I purchased a 16 pound bone-in roast.
There are a number of recipes for this method on the web here is one of them that I like: Culinary Arts about food.
What’s your favorite method for cooking a Prime Rib Roast?
Merry Holidays and Happy Christmas!