Prime Rib
Ingredients:
- 5 lbs Prime Rib (if larger, increase the spices/seasonings proportionally)
- Kosher salt
- 2 tsp Freshly Ground Black Pepper
- 2 tsp Fresh Rosemary
- 1 tsp Fresh Thyme
- 8 Cloves Garlic. Minced or Mashed
- 1/4 Cup Extra Virgin Olive Oil
Directions:
1. Thaw prime rib and let it come to room temperature. To fully come to room temperature, leave it out of the refrigerator for at least 3 hours.
2. Preheat the oven to 500 F.
3. In a mortar and pestle or blender, mash together 1½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
4. Prepare roast: Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place roast with the bones down in a roasting pan or on top of a lined sheet tray. If you are roasting vegetables with the prime rib, place those alongside the prime rib in the pan.
5. 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. If you roasted vegetables with your prime rib, keep an eye on them and pull them from the pan as soon as they are done and set aside to reheat when you are ready to serve the meat. Use a meat thermometer to check the temperature of the meat and pull it from the oven when it reaches your desired done-ness:
- Rare: 120 degrees F (about 10-12 min/pound).
- Medium Rare: 130 degrees F (about 13-14 min/pound)
- Medium: 140 degrees F (about 14-15 min/pound)
- Medium Well: 150 degrees F
6. Since the prime rib will continue to cook as it rests out of the oven, remove it from the oven 5-10 degrees before it reaches your optimal temperature.)
7. Remove the prime from the oven and tent it with foil or rest an inverted metal bowl over the rack of meat. Allow it to rest for 30 minutes before carving.
8. Carve prime rib roast by slicing against the grain into slices about ½ inches thick. Serve with horseradish, if desired.