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Ranch Roasted Ribeye
A favorite of Chef Tom Perini.

Prep: 10 minutes
Cook: 3 - 3½ hours

12 pound boneless prime rib

1 cup salt

2 cups coarse ground black pepper

1/3 cup flour or cornstarch

1/3 cup garlic powder

1/3 cup oregano

	Trim excess fat from prime rib. In large mixing bowl, blend salt, pepper, flour, garlic powder and oregano. Cover rib eye completely with rub. This ensures a wonderful crust.
	Place meat on pit and roast 3 hours at 325°F or until you reach and internal temperature of 125°F(rare).
	Turn meat every hour.
	Remove from heat and let stand 10-15 minutes before serving. We like to serve with Perini Ranch Horseradish Sauce.

Need help with this recipe? Go to: Roasting, Meat Thermometers

Recipes and Cooking Data Courtesy of the Texas Beef Council