- Prep Time: 10 Minutes
- Cook Time: 2 hours
- Passive Time: 3 Hours
- Char Crust® Roto Roast
- 1 10-pound prime rib roast
- Baby onions
- Olive oil
- Red wine
Ask your butcher to cut away the bones of your prime rib and have them tie bones to the bottom. It makes it easier to slice.
Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with Char Crust all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.
Preheat your oven to 500°F (or the highest temperature your oven reaches, if it's less than 500°F).
Add roast to a roasting pan and drizzle with olive oil. Roast for 15 minutes and remove from oven.
Reduce temperature to 325°F. Add onions and about ½ cup of red wine to the bottom of the pan. Roast until internal temperature reaches 120°F for medium rare. Remove from oven and let sit for 30 minutes. Slice and enjoy.