Saturday, December 28, 2013

Perfect Prime Rib

Prime rib refers to the king of beef cuts, the standing rib roast, “standing” because to cook it, you simply position the roast on its rib bones in the roasting pan, no need for a rack.
 Baking a Prime Rib Roast doesn't have to be intimidating. I know it is scary to spend so much money and then have something go horribly wrong, but if you have a trusted instant read thermometer, you can be successful every time.


6 lb prime rib roast 

10 cloves garlic, minced 

3 tablespoons olive oil 

2 teaspoons salt 

2 teaspoons ground black pepper 

2 teaspoons dried thyme 

Place the roast in a roasting pan. 

In a small bowl, mix together: garlic, olive oil, salt, pepper and thyme.

Spread the mixture over the roast, and let the roast sit out for 50 minutes. 

Preheat the oven to 500 degrees F (260 degrees C). Make sure your oven has been recently clean, otherwise you will have some smoke in your house.  500 degrees will not burn your roast it will create a nice crust.  

At 500 degrees bake the roast for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 1hr 45 min to 1hr 55 min. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

Allow the roast to rest for 15 minutes before carving so the meat can retain its juices.