Prime rib is one of the eight primal cuts of beef and a wonderful dish for the holidays. Also known as the “standing roast,” it is most often safe to estimate about two servings per rib, or one pound of meat per person.
- 1 prime rib roast (6-7 lbs)
- 10 cloves garlic, minced
- 2 tablespoons thyme (fresh is best)
- 1 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
Take roast out of the refrigerator and bring to room temperature (about 3 hours for a completely un-frozen roast of this size). Cut a criss-cross pattern into the top and sides of the roast. Combine olive oil, butter and garlic and cover rib roast with the mixture. Combine dry ingredients and rub into rib roast. Place rib roast on a rack in your roasting pan. Let sit one hour.
Preheat the oven to 500 degrees F. Bake the roast for 20 minutes and then set your oven at 325 degrees F for the next hour. Check roast for an internal temperature of 135 degrees F for medium rare. With a prime rib, undercooking is preferable to overcooking. Allow the roast to rest 15 minutes after removing it from the oven before carving. Serves 6-8 people.
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