Traditional Prime Rib

• 8 -10 lbs boneless beef rib eye roast or 8 -10 lbs bone-in beef rib roast, fat trimmed to 1/8-inch thick
• Rub
• 1/4 cup black pepper
• 2 tablespoons white pepper
• 2 tablespoons salt
• 1 1/2 teaspoons ground thyme
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder

1. Combine rub ingredients; rub evenly over surface of rib roast.
2. Place roast in preheated oven, fat side up, on rack in shallow roasting pan. DO NOT COVER OR ADD WATER.
3. Insert meat thermometer in thickest part of roast, not touching bone or fat.
4. Remove roast from oven when thermometer reaches desired doneness.
5. Let stand tented with foil for 15 minutes before carving.
6. Roast temperature will rise 5-10 degrees while standing.
7. Cooking Info: Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150 degrees (medium) 23-25 minutes per lb.
8. Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150 degrees (medium) 16-18 minutes per lb.

beef, rub, black pepper, white pepper, salt, ground thyme, garlic, onion powder

Taken from www.food.com/recipe/traditional-prime-rib-226002 (may not work)