This is the absolute perfect prime rib. I'm over the moon from how good this turns out... Better than ANY restaurant I've had it at! Do not worry that cooking at 500 will burn the roast, it creates that yummy crust created by the garlic and thyme.
8 Pound Prime Rib Roast
6 T. Minced Garlic
2 T.Olive Oil
5 T. Kosher Salt
2 T. Black Pepper
2 tsp. Thyme
2 tsp Rosemary
Preheat oven to 500 degrees
Place the roast in a roasting pan with the fatty side up.
Mix together the garlic, olive oil, salt, pepper, rosemary and thyme.
Spread the mixture over the fatty layer of the roast
Let the roast sit out until it is at room temperature, no longer than 1 hour.
Bake the roast for 20 minutes in the oven
Reduce the temperature to 325 degrees F
Continue roasting for an additional 60 to 75 minutes.
The internal temperature of the roast should be at 135 degrees F for medium rare.
Remember the roast continues to cook as it sits
Remove the roast and tent with aluminum foil...do not bunch the foil around it or it will get soggy
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Place the roast on a cutting board with a groove around the outside to catch juices.
8 Pound Prime Rib Roast
6 T. Minced Garlic
2 T.Olive Oil
5 T. Kosher Salt
2 T. Black Pepper
2 tsp. Thyme
2 tsp Rosemary
Preheat oven to 500 degrees
Place the roast in a roasting pan with the fatty side up.
Mix together the garlic, olive oil, salt, pepper, rosemary and thyme.
Spread the mixture over the fatty layer of the roast
Let the roast sit out until it is at room temperature, no longer than 1 hour.
Bake the roast for 20 minutes in the oven
Reduce the temperature to 325 degrees F
Continue roasting for an additional 60 to 75 minutes.
The internal temperature of the roast should be at 135 degrees F for medium rare.
Remember the roast continues to cook as it sits
Remove the roast and tent with aluminum foil...do not bunch the foil around it or it will get soggy
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Place the roast on a cutting board with a groove around the outside to catch juices.
