Prime Rib

Instructions

Remove the roast from the refrigerator and let it rest at room temperature for 2 hours before cooking.

If your prime rib has the ribs (bones) attached, place it on a cutting board, bone side up. Using a sharp knife, cut along the bones to remove them from the meat, keeping the cut as close to the bones as possible.

Set the roast on top of the bones where it was cut from and use kitchen twine to tie the bones securely to the roast, ensuring they are snug against the meat. Use a large knife to score the fat slightly at 1-inch intervals, about â…'-inch deep.

Preheat the oven to 475°F.

In a small bowl, combine the oil, garlic, salt, rosemary, thyme, and black pepper. Mix well.

Pat the roast dry with paper towels and cover evenly with seasoning mix. Place roast fat-side up in a large roasting pan with the bones acting as a rack. If your prime rib is boneless, set it on a rack. Insert a digital meat thermometer into the center of the meat, away from the bone.

Place the roasting pan in the oven and cook the prime rib uncovered for 15 minutes at 475°F. Without removing the roast or opening the oven, reduce the oven temperature to 300°F and continue cooking until the roast reaches an internal temperature of 120°F. (*See notes for cooking times.)

Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 to 30 minutes or until the temperature reaches 125 to 130°F for medium rare. *see notes for cook times and desired doneness

Once rested, use kitchen scissors to cut the twine. Remove the roast from the bones and place it on a cutting board. Using a sharp knife, cut the roast into ¾-inch slices.

Beef,Entree,Main Course