Blackie's House Of Beef Prime Rib

Step 1: Preheat oven to 450-degrees Fahrenheit.

Step 2: Pull back the fat cap from the roast and brush the meat all over with some of the stock.

Step 3: Coat the meat all over with half of the pickling spice and rub it in.

Step 4: Combine the black pepper and garlic powder with the salt, then divide this mixture in half and sprinkle half of it over the meat.

Step 5: Leave the onions in whole rings and layer them over the meat.

Step 6: Return the fat cap to its original place.

Step 7: Tie the roast back together with kitchen twine at 2-inch intervals.

Step 8: Place the meat in a large, deep roasting pan, making sure that fat cap is facing up. Pour the remaining stock into the pan.

Step 9: Season the outside of the meat with the remaining pickling spice and remaining spice-salt mixture.

Step 10: Roast for 20-25 minutes (at 450-degrees Fahrenheit). Reduce oven temperature to 350 degrees F and roast for an additional 1 hour 15 minutes - 1 1/2 hours or until a meat thermometer reads 130-degrees F for rare or 140-degrees F for medium-rare or longer if you prefer, but be careful not to over-cook so it won't be over-done and dry. (The best way to acquire perfect results is by using a reliable meat thermometer).

Step 11: Remove the meat from the oven and let sit in a warm place for 20 minutes before slicing (this will help the beef retain its juices, therefore resulting in juicy/moist meat. If it is sliced right away, the juices are released prematurely).

Step 12: Slice the roast, discarding the fat cap, and serve.