Recipe Background
Grandpa's Famous Prime Rib is the family's favorite for special occasions... although just eating it might be a special occasion all on its own. Patience is required for Grandpa's Famous Prime Rib, as it needs time to soak in the marinade for maximum flavor, but it is so worth it. The roast is so tender and succulent, and the liquid smoke and soy sauce elevates the beefy goodness. Thanks, Grandpa! You're going to make everyone happy with this dish!
Grandpa's Famous Prime Rib is the family's favorite for special occasions... although just eating it might be a special occasion all on its own. Patience is required for Grandpa's Famous Prime Rib, as it needs time to soak in the marinade for maximum flavor, but it is so worth it. The roast is so tender and succulent, and the liquid smoke and soy sauce elevates the beefy goodness. Thanks, Grandpa! You're going to make everyone happy with this dish!
Ingredients
- 1/2 cup salt
- 2 tablespoons black pepper
- 2 tablespoons granulated sugar
- 1/4 cup liquid smoke
- 1/4 cup soy sauce
- 1/4 cup garlic minced
- 1 (7-pound) prime rib roast uncut
Directions
- In a bowl, add the salt, the black pepper, the sugar, the liquid smoke, the soy sauce, and the garlic and whisk to combine.
- Cover the bowl and refrigerate the marinade for at least 8 hours and up to overnight.
- Place a rack in a large roasting pan.
- Place the prime rib roast on the rack and pour 1/2 of the marinade over it.
- Flip the roast and pour the remaining marinade over the roast.
- Cover the roast and refrigerate it for at least 8 hours and up to overnight.
- Transfer the roast from the refrigerator and allow it to sit at room temperature for 1 hour.
- Preheat the oven to 450 degrees F.
- Roast the prime rib until the exterior is seared and browned, about 30 minutes.
- Reduce the oven temperature to 250 degrees F and let the prime rib roast until it reaches an internal temperature of at least 135 degrees F for a medium-rare doneness, about 2 hours-2 hours 30 minutes. Make sure to use a meat thermometer to monitor the roast's temperature and to check every 15 minutes after the 2 hour mark to ensure you get the desired temperature.
- Transfer the roast from the oven and immediately cover it with foil.
- Allow the roast to rest for 1 hour.
- Slice the roast against the grain into approximately 1/2-inch-thick slices.
- Serve.
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