Prime Rib Roast

1 3-25 lb Prime Rib Roast

½ C Pepper Corns ( Coarsely Cracked)

½ tsp cardamom

1 Tbsp Tomato Paste (Powder)

1 tsp paprika

½ tsp garlic powder

1 C Soy Sauce

3/4 C Vinegar


Crack pepper corns and mix with cardamom.  Rub deeply into the surface of the rib roast.  Mix remaining ingredients together.  Place roast into a large plastic bag and Pour marinade over meat.  Seal bag and refrigerate over night, or up to 2 days, turning occasionally.

Early in the morning on serving day, remove meat from the marinade and place into a roasting pan, bone side down.  Allow to rest at room temperature for 1 hour. Pour marinade over roast and tent with aluminum foil.  Place remote thermometer into deepest part of meat and put into a cold oven.  Turn oven to 400 degrees for 1 hour then turn the oven off.  Do not open the door for anything all day.

1 hour before serving time, turn oven on to 350 degrees and watch remote  thermometer until the internal meat temperature reaches 139 degrees.  Remove meat from oven and allow it rest uncut while you prepare the au jus.

Note for very small prime rib roasts; you may need to cut original hour of heating to 45 min and final hour may not take as long either.


For Au Jus:

Strain pan drippings into a large sauce pan.  Add either water or beef soup base to thin to taste.  Bring to a boil. 

Meat will be rare, if someone wants their meat cooked more dip their slice into boiling Au Jus for a few seconds at a time, they cook very quickly.