Prime rib has always been one of my favorites, yet I myself never cooked on. Well, I was gifted a 6 pound roast, so I had to find a recipe. Wow, there were so many methods on the web…from slow cooking, to quick cooking. So I asked my friend Marsha how she prepared hers, as she is an excellent cook. Of course I always tweak recipes a little, so here is what I ended up with and it was so delish! Juicy, tender, flavorful. Can’t wait for the holidays to roll around so I can make this again. Don’t forget to whip up some horseradish sauce for dipping! You’ll find that recipe on this site as well! Enjoy!!

Prime Rib

Recipe by Diane Becker

Servings

6-8

servings

Ingredients

4-5 pound Prime Rib Roast
Coarse Kosher Salt
Freshly ground black pepper
6 Tablespoons butter, room temperature
4 large cloves garlic, mashed or run through a garlic press
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped

Directions

Mix the butter, garlic, thyme and rosemary together. This will be slathered on the roast 3 hours before baking.
Twenty four hours before roasting, heavily salt the roast with coarse kosher salt. Sprinkle with freshly ground black pepper. Refrigerate.
Remove roast from refrigerator 6 hours before roasting. (Roast must be close to room temperature so the meat cooks properly.)
After the roast has sat out for 3 hours, slather on the butter mixture.
Sprinkle with kosher salt and pepper. Let rest for 3 more hours.
Preheat the oven to 500 degrees.
Insert meat thermometer into center of roast.
Bake at 500 degrees for 15 minutes.
Reduce temperature to 325 degrees and continue to bake until desired doneness has been achieved.
Rare: 120 degrees F (bake about 10-12 minutes per pound)
Medium Rare: 130 degrees F (bake about 13-14 minutes per pound)
Medium: 140 degrees F (bake about 14-15 minutes per pound)
Medium Well 150 degrees F (bake 15-16 minutes per pound

Notes

Keep an eye on the thermometer. Remove the roast when temperature reaches 5 degrees less than desired doneness as temperature rises about 5 degrees as its resting. Let rest for 20 minutes before carving. Serve with horseradish sauce, if desired (recipe is on my site).