| Prime Rib 6 to 8 servings One 4- to 4�-pound boneless beef rib eye roast � teaspoon garlic powder � teaspoon onion powder 2 teaspoons salt 2 teaspoons black pepper 1. Preheat the oven to 350�F. Place the roast fat side up on a rack in a large roasting pan. 2. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper; mix well then rub over the surface of the roast. 3. Roast for 1-1/2 to 1-3/4 hours, or until a meat thermometer inserted in the center reaches 140�F. for medium-rare, or until desired doneness beyond that. 4. Remove the roast to a cutting board and let stand for 15 to 20 minutes; slice across the grain into thick slices, and serve. SERVING SUGGESTIONS: � For a quick horseradish sauce, combine 1/2 cup mayonnaise, 1/3 cup drained prepared white horseradish, 1 teaspoon lemon juice, and 1/4 teaspoon white pepper. Mix well, cover, and chill for at least 30 minutes. � To serve this au jus, simply warm the pan drippings with some canned beef broth and, if you'd like, a bit of red wine. |