Ingredients
- 5 pounds Beef Prime Rib
- Sea Salt
- 2 teaspoons black pepper, ground
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic, minced
- 1/4 cup olive oil
Directions
- Remove meat from the refrigerator one hour before cooking to allow it to come up to room temperature for more even cooking.
- Preheat your oven to 500° F when you are ready to begin cooking. Adjust the rack so that your prime rib will cook in the center of your oven.
- In the meantime, mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
- Pat the roast dry with paper towels. Then spoon seasoning over it, rubbing it onto all sides. If using a boneless roast, place a rack inside of your roasting pan and place the roast on the rack. If you are using a bone-in roast, place the roast directly in the pan, bone side down. We prefer a bone-in roast for a more intense flavor.
- Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Remove the meat from the oven when it reaches 5-10° F below your ideal doneness. The meat will continue to cook as it rests and bring it up to the full doneness you desire. Use a meat thermometer to check the temperature of the meat: 120° F (about 10-12 min/pound) for rare, 130° F (about 13-14 min/pound) for medium rare, 140° F (about 14-15 min/pound) for medium, and 150° F for medium well.
- Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
- Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish or au jus sauce, if desired.
