🍖 Ingredients:
For the Roast:
7 lb beef prime rib (bone-in)
3 1/2 tsp sea salt, divided
1/2 Tbsp black pepper, freshly ground
1 tsp fresh rosemary leaves, minced, from 1 sprig or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves, minced, from 1-2 sprigs, or 1/4 tsp dried thyme
6 garlic cloves, finely chopped
3 Tbsp extra light olive oil
👩🍳 Instructions:
Preparing the Prime Rib:
Cut the ribs away from the roast, cutting right along the ribs and keeping the ribs together.
Replace the ribs back onto the roast and use kitchen string to tie them tightly onto the roast in 1-inch intervals.
Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap, and let it rest at room temperature for 3 hours to come to room temperature (this ensures more uniform baking).
Preheating and Roasting:
Preheat the oven to 500˚F with the rack in the lower third of the oven.
Make the Prime Rib rub: In a small bowl, stir together 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel, then rub the roast all over the top and sides with the garlic rub.
Place the roast into a roasting pan bone-side-down (the bones will serve as a rack) and insert a meat thermometer into the thickest portion of the meat.
Bake at 500˚F for 15 minutes.
Cooking Guidelines:
Reduce the heat to 325˚F and continue baking following these guidelines:
10-12 min per pound for rare
13-14 min per pound for medium rare
14-15 min per pound for medium
Roast until the thermometer registers:
120˚F for rare
130˚F for medium rare
140˚F for medium
150˚F for medium well
Transfer the prime rib to a cutting board, tent loosely with foil, and let it rest for 30 minutes before carving.
Remove the string and rack of ribs, then slice the prime rib to your desired thickness.
🍽️ Serve and enjoy your perfectly cooked Prime Rib! #PrimeRib #RoastRecipe #GourmetDining 🥩🌿
