The Scoop
Experience an unforgettable taste journey with this succulent, marinade-infused Better-Than-Roadhouse Prime Rib.
Let's take a little flavor road trip! Better-Than-Roadhouse Prime Rib is the taste vehicle that will make this taste journey a vacation worth remembering! The secret? The marinade. The marinade is prepared days in advance so the flavors can truly meld and marry together. Then the marinade coats a beefy, savory prime rib, which is allowed to marinate for a full night! When it's finally roasted to a juicy, medium-rare perfection, the deep umami and smoky marinade has infused each rosy bite. Better-Than-Roadhouse Prime Rib is primed and ready to take you on the most tender and delicious flavor ride of your life!
Ingredients
- 2 tablespoons black pepper
- 2 tablespoons sugar
- 1/2 cup kosher salt
- 1/4 cup garlic, chopped
- 1/4 cup liquid smoke
- 1/4 cup soy sauce
- 1 (72-ounce) whole ribeye, uncut
Directions
- In a medium air-tight container with a lid, add the black pepper, the sugar, the salt, the garlic, the liquid smoke, and the soy sauce and whisk to combine.
- Cover the container and refrigerate it for about 24 hours.
- In a large pan with a rack, add the prime rib.
- Pour 1/2 of the marinade mixture over the top and sides of the meat, then flip the meat over and pour the remaining marinade mixture over the other side of the prime rib.
- Cover the prime rib and refrigerate it for about 24 hours.
- Preheat the oven to 450 degrees F.
- Roast the prime rib in the oven until the outside of the meat is browned and seared, about 30 minutes.
- Lower the oven temperature to 250 degrees F.
- Roast the beef until it reaches an internal temperature of 140 degrees F, about 2 hours.
- Transfer the baked prime rib from the oven to a wire rack and allow it to rest for 1 hour.
- With a serrated or electric knife, slice the prime rib.
- Serve.
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