The Best Prime Rib Ever

Ingredients and Weight:

• 1 prime rib roast (bone-in, 7-8 pounds)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1 head of garlic, cloves separated and smashed

Preparation Time:

15 minutes

Cooking Time:

3 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. Remove prime rib roast from refrigerator and let it come to room temperature for 1 hour.
3. In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, and garlic.
4. Rub herb mixture all over the roast.
5. Place roast on a roasting rack in a large roasting pan.
6. Roast for 15 minutes, then reduce heat to 325 degrees Fahrenheit (160 degrees Celsius).
7. Cook for an additional 2 hours and 15 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the roast reads 135 degrees Fahrenheit (57 degrees Celsius).
8. Let rest for 30 minutes before carving and serving.

Nutritional Information:

• Calories: 375 per serving
• Fat: 25 grams
• Protein: 35 grams
• Carbohydrates: 0 grams

Dish Characteristics:

• Juicy and tender prime rib with a flavorful herb crust
• Suitable for American taste and perfect for special occasions
• Can be paired with roasted vegetables or mashed potatoes

User Comments:

• "This prime rib was absolutely perfect! The herb rub gave it a delicious flavor, and it was cooked to perfection." - Jim
• "I've made prime rib several times before, but this recipe was by far the best. The meat was incredibly tender and flavorful." - Susan
• "This roast was the star of our Christmas dinner. It was so impressive, and everyone loved it." - Karen

Special Precautions and Tips:

• Use a meat thermometer to ensure the roast is cooked to the desired doneness.
• Let the roast rest before carving to allow the juices to redistribute, resulting in a more tender and juicy prime rib.
• If desired, you can make a flavorful au jus by deglazing the roasting pan with beef broth and scraping up any browned bits.