Melt In Your Mouth Prime Rib

• Meat

  • 1 Prime rib rub

• Produce

  • 3 Cloves Garlic
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Rosemary, dried
  • 1 tbsp Thyme, dried

• Baking & Spices

  • 1 tbsp Black pepper
  • 3 tbsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Other

  • 2 6 bone prime rib (boned and tied

Found on foodieandwine.com

Description

Ingredients

• 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

Directions

• 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 thats what creates the deeply savory crust.
• After your calculated cooking time is up, turn the oven off but DONT 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.