Perfect Prime Rib Roast
Submitted By: Taz
Ingredients:
9-10 lb Bone in Prime Rib Roast (about 5 bones) - tied
8 Tbs Unsalted Butter - softened
10-12 cloves Fresh Garlic - minced fine
3 Tbs Fresh Thyme Leaves - minced
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Place your roast on a platter and allow to sit at room temperature for 1-2 hours
- Preheat oven to 450ºF
- Using a sharp paring knife, score the meat with shallow (no more than ⅛ inch deep) cuts in a diamond pattern
- Thoroughly combine the butter, garlic, and thyme - Spread the mixture evenly over the entire roast - Generously season all sides with salt and pepper
- Transfer the roast to a roasting pan with a rack rib side down/fat side up
- Place in the center of the oven and allow to roast for 30 minutes
- After 30 minutes, reduce oven temp to 350ºF and continue to cook until an internal temperature of 115 -120ºF is reached - NOTE: A probe or instant read thermometer is essential to make sure that the roast is removed from the oven at the right time because roasting time varies quite a bit (a general rule of about 15 minutes to a pound is good for estimating time needed)
- As soon as an internal temperature of 115-120 ºF is reached, remove from oven and loosely tent with foil - Allow to rest 20 minutes before slicing and serving (internal temp will rise to 130-135ºF = medium rare)
- To serve, carve down along the ribs to separate them from the bulk of the meat and then slice between each rib - Slice the roast across the grain and serve with your choice of sauce (creamy horseradish or a red wine reduction made with the pan drippings are the most 'traditional') as the centerpiece of the meal alongside your choice of side dishes
