2-6 Bone Prime Rib (Boned and Tied)
3 Tbsp Olive Oil
3-4 Cloves of Garlic (Sliced or Minced)
PRIME RIB RUB
1 Tbsp Dried Thyme
1 Tbsp Dried Rosemary
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
3 Tbsp Kosher Salt
- Remove the prime rib from the refrigerator 4 hours before cooking.
- minutes before cooking, bone and tie the meat (Optional)
- Cut ½" slits on the top of the roast and insert minced or sliced garlic.
- Rub the outside of the roast with high quality olive oil.
- Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
- Let rest while the oven pre-heats to 500 degree F (260 degree C).
- Transfer the roast to a roasting pan, bone side down.
- Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
- Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
- This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
- After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
- After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
- If you prefer medium just keep it in the oven until it reaches 150 degrees F.
- Remove from the oven and let rest for 10 minutes.
Original Recipes visit: Melt In Your Mouth Prime Rib @ foodieandwine.com