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<blockquote data-quote="JD8" data-source="post: 1329140" data-attributes="member: 24"><p>I know of a few &quot;prime&quot; restaurants that peel back the top layer of fat off the loin and seasoned underneath and cover it back up before putting it in the oven.&nbsp;&nbsp; Seems to me that that a number of seasonings would work in this case.&nbsp; Some seasonings I&#039;ve seen used are rock salt, black pepper, white pepper, cayenne, garlic powder, onion powder, bay leaves, and mustard seed.&nbsp; Seems if you roasted it in a pan, you could drain the juice off and add a beef broth to taste for Au jus. I&#039;d imagine you could go crazy with several other seasonings under the layer of fat aswell like horseradish. <img src="/images/smilies/biggrin.png"&nbsp; class="smilie" loading="lazy" alt=":D" title="Big Grin&nbsp; &nbsp; :D" data-shortname=":D" />&nbsp; I also know that most restaurants let them slow roast all day at low temps which is the key, when I worked for Outback they load about 50lbs around 9-10am and it would be read around 4pm.&nbsp;&nbsp; Outback however, doesn&#039;t season their prime rib, or they didn&#039;t used to anyways.&nbsp; Flemings will load theirs in a similar fashion.&nbsp; I&#039;d roast it at 250-300 till it hit 115 internally (med rare) but that&#039;s just me.</p></blockquote><p></p>

[QUOTE="JD8, post: 1329140, member: 24"] I know of a few "prime" restaurants that peel back the top layer of fat off the loin and seasoned underneath and cover it back up before putting it in the oven. Seems to me that that a number of seasonings would work in this case. Some seasonings I've seen used are rock salt, black pepper, white pepper, cayenne, garlic powder, onion powder, bay leaves, and mustard seed. Seems if you roasted it in a pan, you could drain the juice off and add a beef broth to taste for Au jus. I'd imagine you could go crazy with several other seasonings under the layer of fat aswell like horseradish. :D I also know that most restaurants let them slow roast all day at low temps which is the key, when I worked for Outback they load about 50lbs around 9-10am and it would be read around 4pm. Outback however, doesn't season their prime rib, or they didn't used to anyways. Flemings will load theirs in a similar fashion. I'd roast it at 250-300 till it hit 115 internally (med rare) but that's just me. [/QUOTE]

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