Ingredients
Equipment
Method
- Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This step ensures even cooking throughout the roast.
- Preheat your oven to 450°F (230°C). In a small bowl, mix the garlic, rosemary, thyme, salt, pepper, and olive oil to create a herb paste.
- Rub the herb paste all over the prime rib, ensuring it's evenly coated. Place the roast bone-side down in a roasting pan.
- Roast the prime rib at 450°F (230°C) for 15 minutes to sear the outside. Then, reduce the oven temperature to 325°F (160°C) and continue cooking for about 15 minutes per pound for medium-rare, or until the internal temperature reaches 130°F (54°C).
- Remove the roast from the oven, tent it loosely with foil, and let it rest for 20-30 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and tender result.
Notes
Chef's Tips:
• For a more intense flavor, let the seasoned roast sit in the refrigerator overnight before cooking
• Avoid overcooking; use a meat thermometer to check doneness
• Serve with a red wine jus or horseradish cream for an elevated dining experience
Food Safety:
• Ensure the internal temperature reaches at least 130°F (54°C) for medium-rare to avoid foodborne illness
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3-4 days