1 bone-in Prime Rib roast (4-5 lb)
1/2 teaspoon garlic powder
1 tablespoon course sea salt
1 tablespoon course ground pepper
1 tablespoon of Montreal Steak Seasoning

Mix seasonings together in a small bowl. Place beef, fat side up, on rack in shallow roasting pan. Rub the meat with olive oil to make sure it is well coated. Then rub all sides and underneath beef generously with mixed seasonings. Let the roast sit at room temperature at least an hour before roasting.

Heat oven to 450 degrees. Roast beef uncovered 15 minutes. Then cover entire pan with heavy aluminum foil and roast at a reduced oven temperature of 325 degrees; continue to roast 1 hour. Uncover and cook for an additional 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Tent with foil and let beef stand 15 to 20 minutes before slicing. Keep in mind the temperature of your roast will continue to cook even after you take it out of the oven so if you like your prime rib medium to medium rare, take it out at 130 degrees.

To carve your Prime Rib, it is best to cut away the rack close to the meat as possible so that your roast will sit flat and carve nicely. In the photo the rack has been removed.

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