Prime Rib
Ingredients:
1 (4 to 5 pounds) boneless or bone-in prime rib roast
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons kosher salt
1 tablespoon black pepper
Directions:
Remove the prime rib roast from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
Preheat the oven to 450°F (230°C).
In a small bowl, mix together the olive oil, chopped rosemary, chopped thyme, kosher salt, and black pepper to make a paste.
Place the prime rib roast on a rack in a roasting pan, fat side up.
Rub the herb and spice paste evenly over the surface of the roast.
Roast the prime rib in the preheated oven for 15 minutes to sear the exterior.
Reduce the oven temperature to 325°F (160°C) and continue roasting for about 2 to 2 1/2 hours, or until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Remove the prime rib from the oven and let it rest, loosely covered with foil, for at least 15 minutes before carving.
Slice the prime rib roast against the grain into thick slices and serve immediately.
Prep Time: 10 minutes | Cooking Time: 2 to 2 1/2 hours | Total Time: 2 hours 10 minutes to 2 hours 40 minutes
Kcal: Varies | Servings: Varies