Serves: 6 to 8
8 lbs. prime rib roast (boneless or bone-in)
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 ½ tablespoons kosher salt
1 tablespoon freshly ground black pepper
4 to 5 garlic cloves, chopped
¼ cup extra virgin olive oil
Pre-heat oven to 450 degrees.
In a small bowl, use a spoon to mix the herbs, salt, pepper, garlic and olive oil together until well combined, creating a paste. Using your hands, rub the paste all over the roast, coating the entire surface. Apply most generously on the top of the roast.
Place the prime rib, bones facing down if bone-in, in a large roasting pan. Place on the middle shelf in the oven and bake for 30 minutes at 450 degrees, uncovered.
Reduce heat to 325 degrees and continue cooking until meat reaches an internal temperature of 130 degrees, for medium –rare, about 2 hours. Remove from oven and transfer to a cutting board. Cover with aluminum foil and let meat rest for 10 minutes before carving.
Serve with fresh horseradish and/or horseradish cream sauce.
- Always use a meat thermometer to ensure an accurate temperature is achieved.
- For best results, let the meat rest for a good ten minutes before carving, which seals in the juices.
- When purchasing prime rib, plan for 12 oz. per person, or one pound if leftovers are desired.