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.
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
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
Allow roast to come to room temperature by letting it sit out on counter for 30-90 minutes.
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.
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.