Garlic Prime Rib
Hope you enjoy this recipe, any questions let us know. Thank you
Ingredients
4 lb bone-in rib roast
10 cloves minced garlic
2 teaspoons salt
2 tablespoons olive oil
2 teaspoons ground pepper
2 teaspoons rosemary
2 teaspoons thyme
10 cloves minced garlic
2 teaspoons salt
2 tablespoons olive oil
2 teaspoons ground pepper
2 teaspoons rosemary
2 teaspoons thyme
Cooking Instructions
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Insert pieces of garlic into roast
4. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 7S minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare. See Note below.
5. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Note (from Chef John's recipe): Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours (or turn down to 325) before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Insert pieces of garlic into roast
4. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 7S minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare. See Note below.
5. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Note (from Chef John's recipe): Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours (or turn down to 325) before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.
Views: 37
Categories
Related Recipes
Recipes by Contributor
This recipe currently has 0 comments. Add your own comment via the tab.