Traditional Prime Rib

Be sure to use a meat thermometer when you
think its done to avoid overcooking.
You can use the same recipe
for a bone-in beef rib roast.
Use this for standing rib roast too!

Ingredients
8-10 lbs. boneless beef ribeye roast,
fat cover trimmed to 1/8-inch thick
1/4 cup black pepper
2 Tbsp. white pepper
2 Tbsp. salt
1-1/2 tsp. ground thyme
1-1/2 tsp. garlic powder
1 tsp. onion powder

Directions:
Preheat oven to 350°F.
In a small bowl, combine all spices.
Rub evenly over surfaces of roast.
Place rack in shallow roasting pan.
Do not add water or cover.
Roast in 350°F oven approximately
18-22 minutes per pound for medium-rare.
Remove roast when meat thermometer
registers 140°F for medium-rare or 155°F for medium.
(Temperature will continue to rise to 145°F
for medium-rare and 160°F for medium.)
When thermometer indicates that roast
has reached desired doneness,
remove the roast from the oven,
tent with foil and allow to rest
for 15 minutes before carving.