Prime Rib Roast

Update 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to this recipe on the new site.


I scored the family recipe for Prime Rib. This may well be the best Christmas gift they could have given me. This recipe is a fairly recent development, perfected after I was married and out of the house. The only problem is that now I yearn for another kitchen gadget - a Showtime Rotisserie. Every time my husband and I visit my parents we get at least one or two amazing meals made from this appliance. Whether my parents rotisserie chicken, prime rib, or tenderloin, it doesn't matter. Everything made in the Showtime turns out delicious.

Prime Rib Roast

5 lb Prime Rib Roast

Dry Rub

4 teaspoons seasoning salt

1 teaspoon granulated garlic

2 teaspoons course ground black pepper

1/4 teaspoon dried thyme leaves

1/4 teaspoon crushed dried parsley leaves

1) In a small bowl, mix together the ingredients of the rub

2) 24 hours before roasting, rinse and pat dry the meat. Coat the roast with the dry rub making sure it is well coated on all sides.

3) Wrap the coated roast in plastic wrap and refrigerate overnight (or as long as 3 days).

4) Two hours before cooking time take the roast out of the refrigerator and leave in the plastic wrap and let the meat come to room temperature.

5) Spindle the roast, secure it inside the Showtime Rotisserie, and cook 17 minutes per pound for a medium rare 5 pound roast. (In this case, 1 hour and 25 minutes).

UPDATE (12/25/12)
20 min/lb - 150 - 155 degrees for well
18 min/lb - 140 - 145 degrees for medium
17 min/lb - 130 - 135 degrees for medium rare
16 min/lb - 120 - 125 degrees for rare

**More important than the minutes per pound is the temperature.  It's better to undercook than to overcook. I have over cooked a couple of roasts beyond medium rare, and while that is a big bummer the flavor is still amazing.  Also remember that the meat will continue to cook a bit as you let it rest.

6) Let the roast rest for 15 minutes on the no heat rotisserie mode, or remove from spindle and tent with foil on a cutting board.

7) Slice and serve (my parents used an electric knife - guess what, I'm thinking I could use one of those too;-)