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We hope you got benefit from reading it, now let’s go back to ~shamrock's perfect prime rib roast recipe. You can have ~shamrock's perfect prime rib roast using 17 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make ~Shamrock's Perfect Prime Rib Roast:

1. Prepare Main
2. Provide 4 lb Prime Rib Roast (boneless & tied)
3. Take Spice Rub
4. Get 1 tbsp Sea Salt (or Kosher Salt)
5. Get 1 tbsp Coarse Black Pepper
6. Get 1 tbsp Garlic Powder
7. Provide 1 tbsp Onion Powder
8. Take 1 tbsp Paprika
9. Use 1 tbsp Italian Seasoning (or Dried Oregano)
10. You need 1 tsp Old Bay Seasoning
11. You need 1/2 tsp Ground Coffee (Instant is ok)
12. Take Horseradish Cream Sauce (Optional)
13. Take 1 1/2 tbsp Horseradish
14. You need 1/2 cup Sour Cream
15. You need 1/4 cup Mayonnaise
16. Provide Optional
17. Get 1/4 cup Butter (1/2 Stick) (Optional)

Instructions to make ~Shamrock's Perfect Prime Rib Roast:

1. Night before cooking* Unwrap roast and cover in Spice Rub mix, rubbing it in. Place on plate and put in refrigerator (uncovered). This allows the roast to dry for a better crust.
2. 2 Hours Before Roasting* Remove roast from refrigerator and place on counter to allow it to come to Room Temperature.
3. 15 minutes Before Roasting * Preheat oven to 450°F.
4. Place roast in Roasting Pan with rack. Roast for 20 minutes at 450°F.
5. Reduce oven temperature to 325°F. Bake until internal temperature is 120-130 on meat thermometer (approximately 15 minutes per pound).
6. Remove from oven and place roast on aluminum foil on cutting board. Wrap entire roast tightly in foil for 30 minutes. Roast will continue to cook another 10 degrees.
7. Make Horseradish Cream Sauce (Optional) while roast rests.
8. After Roast has rested* Just before slicing roast, rub entire surface with butter. Slice roast in 1/2-1 inch slices. 4 lb. roast yields approximately 6 slices. Enjoy!

Look at this USDA Prime rib roast and notice the marbling in the rib cap (A). The problem is, when you cook a rib roast or ribeye steak, the exterior layers tend to get overcooked waiting for the inside to get to the proper temp. So the rib cap is almost always well done as you can see below. That is a slice from a whole prime rib roast that was smoked. As you can see, the eye (B) is perfect.

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