Perfect Garlic Prime Rib

By carvalhohm

Ingredients

• 3 tablespoons garlic minced
• 4 leaves sprigs thyme torn from stem
• 2 leaves sprigs rosemary torn from stem and minced
• 2 tablespoons canola oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 7 pound Boneless Prime Rib Roast

Details

Preparation time 60mins
Cooking time 180mins
Adapted from dinnerthendessert.com

Preparation

Step 1

Add the garlic, thyme, rosemary, canola oil, kosher salt, and black pepper to a small bowl and mix.

Rub all over the prime rib and let rest for an hour (to let meat come to room temperature).

Heat the oven to 450 degrees.

Place the prime rib, fat cap side up in a roasting pan.

Place your meat thermometer into the side of the roast not touching the bones and as far in as you can place it.

Cook for 20 minutes at 450 degrees before lowering temperature to 325 degrees.

Cook an additional 90 minutes to 2 hours depending on the size of your roast and your meat thermometer (you're looking for a temperature between 125-130 degrees).

To cook my almost exactly 7 pound prime rib, I had it in the oven for 1 hour and 40 minutes and let it rest for 20 minutes.

Serve topped with a gremolata.

Gremolata:
1 lemon
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped

Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.