1 five or six pound Crow Butte Beef prime rib
1-2 tablespoons Grill Mates Montreal Steak Seasoning
1. The night before roasting your prime rib, remove it from it's packaging and set it back in the fridge to "rest" uncovered overnight.
2. The next day, remove the prime rib from the fridge one hour before roasting.
3. About 30 minutes before roasting, pre heat your oven to 500 degrees.
4. Sprinkle the Grill Mates Steak Seasoning generously all over the prime rib.
5. Set the prime rib in a roasting pan with a tray that allows the juices to drain; fat side up.
6. Take the number of pounds your prime rib weighs and multiply that number by 5. (For example if your prime rib weighs 6 pounds multiply 6 times 5. 6x5=30.) This is how long you will roast your prime rib at 500 degrees.
7. Place the prime rib in the oven and cook at 500 degrees for however many minutes you figured in step number 6.
8. Once you've cooked the prime rib for the specific amount of time found in step number 6, TURN OFF YOUR OVEN AND WALK AWAY. DO NOT OPEN THE OVEN for TWO HOURS. Tape the door shut if you have to or place a sign on the oven that says "DO NOT OPEN!"
9. After two hours you can check your prime rib's internal temperature with a meat thermometer. 120-125 in the center will be rare, 130-135 in the center will be medium rare and 140 and above is medium. Our preferred temperature for a prime rib is 135 degrees.
10. If the prime rib is not quite to the internal temperature that you prefer, turn the oven back on to 375 degrees and cook until it reaches your desired temp.
11. Once the prime rib is finished cooking, set it on the counter to rest for 15 minutes.
12. Slice and enjoy!