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Ingredients
1 6 Pound boneless prime rib roast, tied
3 Tablespoons olive oil
4 Garlic cloves, sliced or minced
Prime Rib Rub
1 Tablespoon dried thyme
1 Tablespoon dried rosemary
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 Tablespoons kosher salt
Instructions
Remove the prime rib from the refrigerator 4 hours before cooking.
Cut 1/2" slits on the top of the roast and insert minced or sliced garlic.
Rub the outside of the roast with high quality olive oil.
Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
Let rest while the oven pre-heats to 500�F.
Transfer the roast to a roasting pan, bone side down.
Insert the thermometer into the center of the roast and place in the oven, 2nd rack from bottom.
Calculate your initial cooking time by allowing 5 minutes per pound of meat a 6 lb roast would cook for 30).
This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
After 2 hours the center of your roast will be 135�F, which is medium-rare.
If you prefer medium just keep it in the oven until it reaches 150F.
Remove from the oven and let rest for 10 minutes.
Note
Resting the roast will increase in temperature the longer it rests. If you plan on resting your rib for 20-25 minutes, to cook other items, only cook your roast to 115�F. Your roast will rise in temperature to approximately 135�F after a 20 minute rest period.
08/02/20 * * * * Very flavorful but tough