Prime Rib

• Meat

  • 7 lb Beef prime rib

• Produce

  • 6 Garlic cloves
  • 1 tsp Rosemary
  • 1/2 tsp Thyme, fresh

• Baking & Spices

  • 1/2 tbsp Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Other

  • Kitchen string (if pre-cutting the ribs away from the roast*
  • A roasting pan or large cast iron skillet

Found on natashaskitchen.com

Description

Ingredients

• 7 lb Beef Prime Rib, bone-in (aka Standing Rib roast) - you can use larger or smaller roasts
• Salt (I used fine sea salt)
• ½ Tbsp black pepper, freshly ground
• 1 tsp rosemary leaves (from 1 sprig) or ½ tsp dried rosemary
• ½ tsp fresh thyme leaves (from 1-2 sprigs), or ¼ tsp dried thyme
• 6 garlic cloves, finely chopped
• 3 Tbsp olive oil
• Kitchen string (if pre-cutting the ribs away from the roast*)
• A roasting pan or large cast iron skillet

Directions

• Sprinkle meat all over with about 2 tsp salt, cover loosely with plastic wrap and let it rest on the counter for 3 hours to come to room temperature. The roast will bake more uniformly if it is near room temperature.
• Preheat Oven to 500˚F with rack in the lower third of the oven.
• In a small bowl, stir together: ½ Tbsp salt, ½ Tbsp black pepper, 1 tsp chopped fresh rosemary leaves, ½ tsp chopped fresh thyme leaves, 6 finely chopped garlic cloves and 3 Tbsp olive oil.
• Pat the roast dry with papertowels then rub all over with seasoning mix. Place into a roasting pan. Put a meat thermometer into the thickest portion of the meat and bake at 500˚F for 15 minutes.
• Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium rare, 140 for Medium, 150 for medium well. Keep in mind a colder roast or a thicker roast will take more time to cook and oven strengths can vary- that is why a meat thermometer is ultra important since no 2 roasts and no 2 ovens are alike. Also, the meat temp will continue to rise 5-10 degrees even after its out of the oven so dont over-bake it. You can always put it back in the oven if you want it more done. Mine baked at 500˚F for 15 minutes then at 325˚F for 1 hr 30 minutes for medium doneness.
• Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. If you dont rest the roast, it will juice out and become chewy. To carve, remove the rack of ribs then slice against the grain to desired thickness (I like ½ thick).