Ingredients
Method
- For best results, prepare your prime rib the night before.
- Trim any hanging bits of fat or meat, but leave the fat cap on top — trim only extra-thick areas so enough meat is exposed to take the seasoning and form a crust. You can leave the bones intact and cut them off after the cook.
- Rub 2 tbsp W'ham® Marinade into the meat and let sit 10 minutes.
- Rub 2 to 3 tbsp yellow mustard over the roast.
- Combine 1 cup light brown sugar with 1 cup of your chosen W'ham® seasoning. Pat (don't rub) the mixture onto the roast to build a seasoning layer that becomes the crust.
- Place the roast on plastic wrap and spray liberally with butter. Wrap tightly and refrigerate meat-side-up overnight.
- About 6 hours before mealtime, unwrap and place meat-side-up in a roasting pan. Touch up any bare areas with seasoning, then rest on the counter 1 hour while you preheat your equipment.
- Oven: set the rack to the lowest position and preheat to the highest setting (most ovens ~525°F; do not use convection). Cooker/grill: aim for 450–500°F.
- Oven method: place the roast in its pan in the oven for 50 minutes, then turn the oven OFF and DO NOT OPEN it. After about 4 hours the outer slices will be medium-well and the center medium-rare. Rest at least 30 minutes before serving.
- Cooker/grill method: roast about 1 hour to develop the crust, then reduce to 225°F and cook 2 to 3 hours until the center reads 135°F. Rest at least 30 minutes.
- Carve into thick slices — a savory crust outside, a spectrum of pink within — and serve with your favorite sides.
Nutrition
Notes
Plan one bone per two people. The overnight seasoning rest is what builds the crust and drives the flavor into the meat.