Ingredients and Weight:
- Prime rib roast (bone-in): 6-8 pounds
- Kosher salt: 1/2 cup
- Freshly ground black pepper: 1/4 cup
- Garlic cloves (minced): 6
- Fresh thyme leaves: 2 tablespoons
- Fresh rosemary leaves: 2 tablespoons
- Olive oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 450°F (230°C).
- Remove roast from refrigerator 1 hour before cooking to bring it to room temperature.
- Pat roast dry with paper towels and season generously with salt and pepper.
- In a small bowl, combine garlic, thyme, rosemary, and olive oil. Rub the mixture all over the roast.
- Place roast on a wire rack inside a roasting pan.
- Roast for 15 minutes at 450°F, then reduce heat to 325°F (165°C) and continue to roast for 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the roast reads 125°F (51°C) for medium-rare.
- Remove roast from oven and let it rest for 20 minutes before carving and serving.
Nutritional Information:
- Calories: 320 per 4-ounce serving
- Fat: 20 grams
- Carbohydrates: 1 gram
- Protein: 28 grams
Dish Characteristics:
- Juicy and tender prime rib
- Flavorful herb and garlic crust
- Perfect for special occasions
User Comments:
- "This is the best prime rib I've ever had! It was so moist and flavorful."
- "I loved the herb and garlic crust. It added a really delicious flavor to the meat."
- "This recipe is so easy to follow. I'm not a very experienced cook, but I was able to make it perfectly."
Special Precautions and Tips:
- Use a high-quality prime rib roast for the best results.
- Don't overcook the roast, or it will become tough.
- Let the roast rest for 20 minutes before carving to allow the juices to redistribute.
