While we usually break this one out for a holiday event, it can be an any-day of the week meal……
Ingredients:
– 1 prime rib roast (6 lbs)
– Pink Himalayan salt 1 teaspoons per lb
– 3/4 teaspoons per lbof ground pepper, using a Mixture of red, green, black and wild Madagascar peppercorns (sourced from my favorite FB group)
– 1 garlic bulbs and 1 black garlic bulbs minced
– 1 stick of unsalted butter. If you use salted butter, reduce salt later as to taste
– 2 tablespoons of rosemary, and thyme
– Olive oil
Instructions:
1. Preheat your oven to 450°F (230°C).
2. Remove the prime rib from the refrigerator and let it sit at room temperature for about 30-60 minutes.
3. Place the roast bone-side down in a roasting pan.
4. Rub the olive oil and butter all over the roast.
5. Season the roast generously with salt, pepper, garlic, and herbs.
6. Place the roast in the preheated oven and roast for 20 minutes.
7. After 20 minutes, reduce the oven temperature to 325°F (160°C).
8. Continue roasting until your desired level of doneness is reached. For medium-rare, roast until the internal temperature reaches 135-140°F (57-60°C), which typically takes about 15 minutes per pound.
9. Once cooked to your liking, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for about 3 minutes before carving.
10. Carve the prime rib into slices and serve with your favorite side dishes. (We prefer mashed potatoes in our house)
Enjoy your any-day prime rib with a nice glass of Cabernet !!
