From The Spice & Tea Exchange®
1 tsp Cyprus White Sea Salt
2 TBS Espresso Steak Rub
1 TBS Vik's Garlic Fix! Spice Blend
1-2 tsp Cyprus Black Lava Sea Salt
From the Grocer
1 two-rib prime rib roast (bone-in), tied
2 TBS vegetable oil
½ yellow onion, peeled and quartered
2 celery stalks, quartered
2 whole carrots, peeled and quartered
THE DAY BEFORE cooking: pat fat side of roast with Cypress White Flake Salt. Place unwrapped on rack over a tray in refrigerator to dry overnight.
COOKING day: remove roast 1-2 hrs prior to cooking and let stand at room temperature.
PAT roast all over with Espresso Steak Rub and Vik's Garlic Fix.
PREHEAT oven to 225°F.
HEAT roasting pan, add oil, onion, celery, and carrots. Cook until vegetables begin to brown.
PLACE roast on rack in roasting pan. Place in oven and cook 3 hrs. After 3 hrs, check temperature of roast. If under 120°F degrees, increase oven temperature to 250°F and cook for 45 mins to 1 hr.
REMOVE from oven at 120-125°F for medium-rare and cover with foil. Roast can rest up to 1 hr.
PREHEAT oven to 550°F. Uncover roast and cook 8-10 mins.
SLICE, sprinkle with Cyprus Black Lava Sea Salt, and serve without resting.
Optional horseradish sauce: mix ¼ cup mayonnaise, ½ cup sour cream, 3 tsp Horseradish Powder, and 1 TBS Chives in a bowl. Cover and refrigerate. Serve at room temperature.
Yield: 4 servings
Total Time: 4 hrs
Prep: 30 mins
Cook: 3 hrs, 10 mins