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Prime Rib Recipe
Ingredients:
Sea salt
2 teaspoons freshly ground black pepper
2 teaspoons fresh rosemary
1 teaspoon fresh thyme
8 cloves garlic, minced
1/4 cup olive oil
Directions:
Remove the prime rib from the refrigerator one hour before cooking to bring it to room temperature. Season all sides with salt and cover loosely with plastic wrap. This ensures even cooking.
Adjust your oven racks so the meat will cook in the center of the oven. Preheat the oven to 500°F.
In a small bowl, mix 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Pat the roast dry with paper towels. Rub the seasoning mixture evenly over all sides of the meat.
If using a bone-in roast, place it bone-side down in a roasting pan. For a boneless roast, set it on a rack inside the pan.
Bake the roast at 500°F for 15 minutes, then reduce the oven temperature to 325°F. Cook until the meat reaches your desired doneness, checking with a meat thermometer:
Rare: 120°F (about 10-12 minutes per pound)
Medium Rare: 130°F (about 13-14 minutes per pound)
Medium: 140°F (about 14-15 minutes per pound)
Medium Well: 150°F
(Remove the roast 5-10°F below your target temperature, as it will continue to cook while resting.)
Tent the roast with foil and allow it to rest for 30 minutes before carving.
Slice against the grain into ½-inch thick pieces and serve with horseradish, if desired.
Servings: 6-8
