shamrocks perfect prime rib roast

Ingredients shamrocks perfect prime rib roast

Main
4 lb Prime Rib Roast (boneless & tied)
Spice Rub
1 tbsp Sea Salt (or Kosher Salt)
1 tbsp Coarse Black Pepper
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Paprika
1 tbsp Italian Seasoning (or Dried Oregano)
1 tsp Old Bay Seasoning
1/2 tsp Ground Coffee (Instant is ok)
Horseradish Cream Sauce (Optional)
1 1/2 tbsp Horseradish
1/2 cup Sour Cream
1/4 cup Mayonnaise
Optional
1/4 cup Butter (1/2 Stick) (Optional)

how to make shamrocks perfect prime rib roast

Night before cooking* Unwrap roast and cover in Spice Rub mix, rubbing it in. Place on plate and put in refrigerator (uncovered). This allows the roast to dry for a better crust.

2 Hours Before Roasting* Remove roast from refrigerator and place on counter to allow it to come to Room Temperature.

15 minutes Before Roasting * Preheat oven to 450°F.

Place roast in Roasting Pan with rack. Roast for 20 minutes at 450°F.

Reduce oven temperature to 325°F. Bake until internal temperature is 120-130 on meat thermometer (approximately 15 minutes per pound).

Remove from oven and place roast on aluminum foil on cutting board. Wrap entire roast tightly in foil for 30 minutes. Roast will continue to cook another 10 degrees.

Make Horseradish Cream Sauce (Optional) while roast rests.

After Roast has rested* Just before slicing roast, rub entire surface with butter. Slice roast in 1/2-1 inch slices. 4 lb. roast yields approximately 6 slices. Enjoy!