Prime Rib is definitely the king of meats! This is a simple, yet elegant and impressive entree for your Christmas feast.
1¾ hours | 10 min prep
SERVES 15
10 lbs prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Place the roast in a roasting pan with the fatty side up.
Loosen the fat from the meat by cutting with a sharp knife.
In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
Spread the mixture under the fatty side and over it as well.
Secure with kitchen twine.
Let the roast sit out at room temperature, no longer than one hour.
Preheat the oven to 500 degrees.
Bake the roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325 and continue roasting for an additional 60 to 75 minutes.
The Internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.
