Easy Prime Rib Roast

Serves	4 - 6
Prep time	20 minutes
Cook time	1 hour
Total time	1 hour, 20 minutes
Meal type	Main Dish
Slightly adapted from recipe on	VRAI Magazine

This Prime Rib Roast is easy and low maintenance. Use a meat thermometer to prevent over-cooking. Seasoned with fresh thyme, rosemary, oregano and garlic, this roast is perfect for a special holiday meal.

Ingredients

4-6 Pound Prime Rib (I used boneless)
2 Tablespoons olive oil
1 Tablespoon EACH fresh rosemary, oregano, thyme
3-4 Cloves garlic, minced
salt and pepper

Note

This easy prime rib roast recipe is one I found on Vrai Magazine.

I followed the recipe and it went off without a hitch, except that my roast reached the 125°F temperature much sooner than I had expected.

This is why I highly recommend you use a meat thermometer. They aren't expensive, but you could also just borrow one from a friend.

The seasoning mix is excellent. I would let the roast be the star of the dinner and then serve a baked potato and green vegetable -- my choice would be steamed fresh spinach with salt and butter.

Enjoy! - The Recipe Wench

Directions

Step 1
Allow roast to come to room temperature by letting it sit out on counter for 30-90 minutes.
Step 2
Line a roasting pan with foil for easy cleanup. If you have a roasting rack, use it. Otherwise, roll up about 4 pieces of foil to help elevate the roast from the bottom of the pan. Pat the roast dry with a paper towel and lightly salt and pepper all sides.
Step 3
Preheat oven to 450°F. Prepare the seasoning by mixing together oil, herbs, garlic in a small bowl. Rub seasoning all over roast. Place roast, fat side up, in the pre-heated oven for 15 minutes. Without opening the oven door, turn the heat down to 325°F and let the roast continue to cook until the internal temperature reaches 125°F for rare, 130-135°F for medium rare. The cooking time is going to depend on the size of your roast. I started checking the temperature of my roast after it had been in the oven for 45 minutes. Once the roast has reached your desired temperature (I chose a nice, rare 125°F for mine), remove it from the oven and allow it to rest uncovered for 10-20 minutes before slicing.