Ingredients
1 prime rib roast (size doesn't matter)
1/2 cup kosher salt
1/4 cup rosemary
1/4 cup horseradish powder
1/4 cup garlic powder
1/8 cup cracked black pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Combine seasonings, and rub into roast. Let sit while oven preheats to 375. Place roast in broiling pan, fat side up or bone side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. One hour before serving, turn oven back on 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to distribute. Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE! Serve with au jus and horseradish sauce.