Cser Papa’s Prime Rib

Prime Rib (Rib Eye Roast, Boneless)

Credit: Marika’s Kitchen


  • Rib eye roast (size depends on preference)
  • Equal parts:
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Lawry’s Seasoned Salt


  1. Mix equal parts Lawry’s seasoned salt, onion powder, garlic powder, pepper, and salt,
  2. Tie roast evenly with kitchen twine.
  3. Poke holes on all sides of roast with a sharp knife blade, being careful to not cut twine. (I do this to help seasoning in as it marinates)
  4. Place roast on saran wrap and season on all sides with season mix.
  5. Pat into meat and wrap roast tightly in saran wrap.
  6. Let marinate overnight in refrigerator.


    Next Day…
  1. Unwrap and place roast, fat-side up, on rack in roasting pan; and let sit at room temperature for approximately 30 minutes.
  2. Insert meat thermometer into center of roast.
  3. Set oven on broil 2 and sear roast for 10-15 minutes. Turn every few minutes to sear evenly and prevent it from burning.
  4. Reduce oven temp to 350F . Roast meat in 350 F. oven about 1 hour 20 minutes or until meat thermometer reaches 140 F. or until desired doneness.
  5. To serve, place roast on platter; let stand 15 minutes for easier carving. Carve with electric knife and cut only what is being served while roast is hot.
  • When marinating overnight, be careful to place wrapped roast in container to capture moisture.
  • For Au Jus, I usually just make Lawry’s Au Jus mix according to package instructions to serve over each piece when serving.
  • For horseradish sauce, either make from scratch or serve with “BEAVER BRAND” Hot Cream Horseradish

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