Cooking the prime rib low and slow safeguards the meat from cooking unevenly.
See the Tips section below for more advice on making the perfect prime rib.
And if you have leftovers, they make a killer sandwich!
Photographer: Antonis Achilleos Prop Stylist: Lindsey Lower Food Stylist: Margaret Monroe Dickey.
Place garlic on a cutting board and sprinkle with 1 teaspoon salt.
Drag the flat side of a large knife back and forth over the garlic to form a paste.
Transfer the paste to a small bowl.
Add thyme, rosemary, pepper, oil and the remaining 2 teaspoons salt; stir until thoroughly blended.
Rub the garlic mixture evenly over roast.
Place the roast, fat cap up, on the prepared rack on the pan.
Refrigerate, uncovered, for 8 hours or overnight.
Remove the roast from the refrigerator 1 hour before cooking; let stand at room temperature.
Remove from the oven and let rest for 1 hour before serving.
Some citrus zest, crushed red pepper, toasted and cracked spices, and mustard would all be delicious.
Use a thermometer: Use a meat probe to take the prime rib’s temperature close to the bone.
This is not the time to use your sixth sense to judge doneness.
To make ahead: Prepare through Step 2 and refrigerate overnight.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
