Step 1:
Pre-heat oven to 350 degrees F.

Step 2:
Tie prime rib as instructed on COTV Cooking Central Oregon Style.
Chef’s Note: One can always ask your butcher to tie the prime rib at the time of purchase. The method used on CCOS is a fun and versatile one to use on not only rib roast, but works equally well for other beef and pork roasts. In addition, a “standing rib roast” or bone-in roast is a wonderful alternative to the boneless version that we produced on the show. There are many different types and grades of beef available varying from USDA “prime grade” down to USDA “select” and everything from local Oregon organic beef to Midwest grain fed “commodity“ beef. I have cooked nearly all of the different types that are available on the market and have known chefs that prefer one or another. You should choose a roast that is within your price range that does not offend your sensibilities or that of your guests. Talk to your butcher to learn more about what is available to you.

Step 3:
Prepare Red Meat Rub:

You will need:
½ C Kosher Salt
1/8 C Chopped Parsley
Optional rosemary, thyme etc.
2 T granulated garlic
2 T ground black pepper
2 T Paprika
1 T dry mustard
2 oz vegetable or olive oil.

Mix all ingredients thoroughly. You will end up with a paste that is easily applied (rubbed) to the roast. Coat the entire roast with the rub in an even layer.

Step 4:
Put seasoned prime rib on roasting pan and place in oven. Cook roast until internal (dead center) temperature reaches 125 degrees F (for rare-medium rare), approximately 12-15 min per pound.