Things You'll Need
8 1/2 lb. prime rib
Six garlic cloves
2 tbsp. onion powder
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
1 tbsp. fresh black pepper
Cooking a perfect prime rib or standing rib roast can be achieved at home according to your tastes and desires. Visit your local butcher shop or grocery store and select a roast large enough to suit your needs - count on 1 pound of meet per person served. Create a delectable roast for your next family gathering or for a special night in. The flavors of prime rib roast can be manipulated with rubs, marinades and sauces.
Preheat the oven to 450 degrees F.
Bring an 8 1/2 pound prime rib to room temperature and pat it dry with paper towels.
Spread butter on the cut ends of the prime rib. Soften the butter prior to spreading it to make it easier to use.
Create a paste of six garlic cloves by finely mincing them and crushing them with the back of a knife. Blend the garlic paste with 2 tbsp. onion powder, 1 tbsp. fresh black pepper, 1 tbsp. fresh thyme, and 1 tbsp. fresh rosemary in a small bowl.
Add enough olive oil in with the herbs and spices to create a thin paste.
Spread the herb paste onto the prime rib avoiding the cut ends where you spread butter.
Make a series of 1/2-inch cuts on the top and sides of the roast using a sharp knife. Place the roast in a roasting pan fat-side up and bake in a preheated oven for 15 minutes. Reduce the oven temperature to 325 degrees F and roast for 1 1/2 to 1 3/4 hours.
Check the internal temperature of the roast. Make sure the thermometer doesn't touch bone or it will give off a false reading. It should register 120 to 125 degrees F. Remove the roast from the oven and allow it to rest for 20 minutes before slicing - the roast will continue to cook while resting and the temperature will rise another 10 degrees F.
Prime rib should be served medium-rare to rare.
Do not mix salt in with your rub as it will pull moisture out of the meat.
Serve your prime rib with a horseradish sauce. You can also rub your roast with horseradish prior to roasting, if desired.
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