The verdict is in. I’ve been experimenting with prime rib and rib roasts for four or five years now can say without a doubt you don’t have to buy prime rib to impress your dinner guests. I’ve started buying boneless Angus select rib roasts at Sam’s Club and they’re absolutely awesome when they’re cooked right.
For best results, buy a rib roast weighing between two and six pounds with lots of fine marbling.
- Remove the roast from the refrigerator at least 45 minutes before cooking (longer if your refrigerator is near freezing or the roast weighs more than three pounds). You want the roast to be no more than 10 degrees below room temperature when you put it in the oven.
- Mix 1/2 to 1 tablespoon fresh coarsely ground black pepper with an equal quantity of Canadian Steak seasoning.
- Coat the roast on all sides with the seasoning. Note that the Canadian Steak seasoning is very salty, so don’t be too liberal.
- Stand the roast fat-side up on a rack in a large roasting pan.
- Preheat the oven to 500°F. Use your oven’s convection setting if it has one.
- Place the roasting pan in the center of the oven.