MELT IN YOUR MOUTH PRIME RIB ROAST | #MELTINYOURMOUTH #PRIME #RIB #ROAST #Primeribroastrecipe #Standingribroast #Meatdishes #Meatrecipes #Ribsrecipeoven #Primeribrecipeoven #Meatdishes #Meatrecipes #Beefdishes #Beefrecipes #Cookingrecipes #Steakrecipes
MELT IN YOUR MOUTH PRIME RIB ROAST
- Prime Rib
- 1 2-6 Bone Prime Rib Roast (Boned and Tied)
- 3 tbsp olive oil
- 3-4 clove garlic (Sliced or Minced)
- Prime Rib Rub
- 1 tbsp Dried Thyme
- 1 tbsp Dried Rosemary
- 1 tbsp Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tbsp Kosher Salt
- Remove the prime rib from the refrigerator 4 hours before cooking.
- minutes before cooking, bone and tie the meat (Optional)
- Cut 1/2" slits on the top of the roast and insert minced or sliced garlic.
- Rub the outside of the roast with high quality olive oil.
- Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
- Let rest while the oven pre-heats to 500 degree F (260 degree C).
- Transfer the roast to a roasting pan, bone side down.
- Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
- Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
- This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
- After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
- After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
- If you prefer medium just keep it in the oven until it reaches 150 degrees F.
- Remove from the oven and let rest for 10 minutes.