Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Pat the prime rib dry with paper towels. In a small bowl, mix garlic, rosemary, thyme, salt, pepper, and olive oil to create a paste. Rub this mixture all over the roast, ensuring it's evenly coated. Place the roast bone-side down in a roasting pan.
- Insert a meat thermometer into the thickest part of the roast, avoiding the bone. Place the roast in the oven and cook at 450°F for 15 minutes to sear the exterior. Then, reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches your desired doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium.
- Once the roast reaches the desired temperature, remove it from the oven and tent loosely with foil. Allow the prime rib to rest for at least 20 minutes. This resting period is crucial as it allows the juices to redistribute, ensuring a moist and tender roast.
- After resting, carve the prime rib by slicing between the bones to separate them from the meat. Then, slice the meat into desired thicknesses. Serve immediately, garnished with fresh herbs if desired.
Notes
Chef's Tips:
• For a more intense flavor, marinate the roast with the herb mixture overnight in the refrigerator.
• Avoid overcooking; use a meat thermometer to prevent dryness.
• Serve with a side of horseradish sauce for an extra kick.
Food Safety:
• Ensure the internal temperature reaches at least 145°F for safe consumption if preferring medium doneness.
• Refrigerate leftovers promptly within two hours of cooking.