Demitri's Prime Rib

  1. Pre-heat oven to 500 degrees.
  2. Brush a thin layer of vegetable oil onto the prime rib.
  3. Season with a good amount of salt and pepper or Lawry’s Steak Seasoning.
  4. Place onto roasting pan and put in oven for 15 minutes to sear.
  5. Brush on ½ cup of Demitris Bloody Mary Seasoning.
  6. Turn oven down to 250 degrees and prop the door open for 5 minutes to allow the hotter air to escape.

Roast for about 2 hours or until an internal temperature of 130 degrees.

Remove from oven and allow to rest for 10 minutes before slicing.

Visit www.ChefDan.net for more great ideas!

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radio show

Submitted by RickLWright on Tue, 12/23/2008 - 4:59pm.
I thought I heard Chef Dan (Who came up with the recipe) on the radio suggest to marinade the roast in Dimitri's Seasoning, but here it says to just brush it on after the 500 degree sear. Will Dimitri's burn at 500 if it's marinated? Also he said to use Montreal Steak Seasoning instead of Salt and Pepper or Lowreys. Again I wonder which is really prefered. Will the Montreal seasoning compliment the Dimitri's or compete with it?

Roasting Time

Submitted by Guest on Mon, 12/22/2008 - 11:43pm.
This recipe sounds terrific, however it says to roast for 2hours...Doesn't the roasting time depend on the weight of the roast? How long would it take for a 6 pound prime rib?

Time per pound?

Submitted by Guest on Sun, 01/04/2009 - 4:12pm.
I've always used 20 minutes per pound as a guideline for beef "rare" @ 120 degrees. (Thanks Mom!- RIP) So, the time (2 hrs), divide by the 20 minutes per pound rule of thumb for rare, should come out to about a 5-6 pound roast? Of course, your instant read meat thermometer is your best friend!