I know I have a killer recipe when my English Bulldog, Beethoven, sits at the oven, drooling all over the floor.


Prime Rib with Engage Organics Salt-free Seasonings was the perfect way to kick off the New Year, despite the fact that I limit red meat in our diet as much as possible. However, the roast and the celebration were outstanding.


My son, Jason Sherwood, recently cooked the same prime rib recipe for friends and had them standing at the stove cutting off pieces of the roast crust, swooning about the flavor between sips of McFadden’s Coro.


This recipe is fool-proof,  and you can actually cook and entertain with ease, knowing this crowd-pleaser is in the oven. I promise perfection.


If you’ve never cooked a prime rib before, this is Prime Rib 101 made simple and easy.


Engage Organics Prime Rib



10 lb. prime rib roast (You can also cut the roast in half and spread with marinade and freeze for later if you are serving fewer people)


4 tbsp. extra virgin olive oil

2 tbsp. Engage Organics All-Purpose

2 tbsp. Engage Organics Garlicsaltless

2 tsp. freshly ground pepper

5 cloves garlic minced

Preheat oven to 350 degrees


Mix olive oil, seasonings, fresh garlic, and freshly ground pepper together to make a paste. Paint the prime rib on all sides with most of the seasoning on the fatty layer. Place roast on a wire rack inside a roasting pan and let the roast sit out, until it is at room temperature, no longer than an hour.


Place roast into 350 degree oven for exactly 1 hour. Turn off the oven AFTER ONE HOUR and DO NOT OPEN OVEN DOOR.


You can leave the roast in the oven for hours, provided you DO NOT OPEN THE OVEN DOOR.


One hour before you are ready to serve the roast, turn oven to 375 degrees. At this point you may open the oven door to put other dishes into the oven.


Restart the oven and let roast cook for another 30-40 minutes for medium rare. (It doesn’t matter how large the roast is, this is the perfect timing for any sized roast. (I know this is counter-intuitive, but it really works!)


After removing roast from oven, let it rest 20-30 minutes before cutting. This allows the juices to set.


This scrumptious roast pairs well with garlic mashed potatoes and assorted veggies or zucchini casserole, which you can find in our recipes section. The juices were so abundant I made tasty gravy that wasn’t greasy. I simply stirred a cornstarch and water mixture into the juices and it was perfect.


Honestly, the crust on the prime rib teases the carver. No wonder Beethoven was drooling all over the floor.


Doesn’t it make you want to pick at the crust, too?