Spice Up Your Prime Rib with Tips from the Pros at Lawry’s
At Travelzoo, we’ve made a habit of sending members to the best restaurants around the world. Be it the hottest newbies or culinary legacies, these gourmet destinations take the plate for our members.
Merely one example is Lawry’s The Prime Rib and their exclusive dinner offer in Las Vegas. This $39-per-person dinner features all the Lawry’s classics, including, of course, the famous prime rib.
Unfortunately, it’s not every day one can fine dine. With that in mind, we teamed up with Lawry’s to teach you how to make a Lawry’s-worthy prime rib in your own kitchen. The keys to success? “Low and slow cooking,” according to Chicago’s Chef Brian Kwak, as well as the magic ingredient: Lawry’s Seasoned Salt. Here Chef shows us exactly how to prepare this mouthwatering main course, be it for an at-home dinner date or lavish holiday feast.
- 1 (4-rib) standing rib roast
- Lawry’s Seasoned Salt
- 1 bag (5 lb.) rock salt
- Pre-heat the oven to 350-degrees.
- In a heavy roasting pan, spread rock salt evenly over bottom.; place wire roasting rack on top of salt.
- Sprinkle fatty cap of roast with Lawry’s Seasoned Salt
- Place the roast on rack, fatty side up. Make sure the rock salt does not touch the beef.
- Insert an oven-safe meat thermometer in thickest part of meat, making sure it does not touch bone.
- Roast the prime rib in the oven until the thermometer registers 130-degrees Fahrenheit for rare, 140-degrees for medium. Or roast for approximately 20 to 25 minutes per pound.
- Remove from oven and let stand for 20 minutes before carving.
- Using a sharp knife, slice meat across the grain for serving.
- Discard rock salt.
- Serve with vegetable sides of your preference. We recommend creamy mashed potatoes!