Garlic and Herb Roasted Prime Rib

Ingredients

• 3 lbs prime rib roast, bone-in
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 3 tbsp olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Remove the prime rib from the refrigerator and place it on the cutting board, with the meat facing up and the bones facing down. Let it rest at room temperature for 45 minutes so it cooks evenly, checking the clock at the halfway point.

2. 2

   Set the oven to 425°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.

3. 3

   In a small bowl, stir together the 6 minced garlic cloves, 2 tablespoons rosemary, 1 tablespoon thyme, and 3 tablespoons olive oil until it looks like a thick paste.

4. 4

   Pat the roast all over with paper towels until the surface feels completely dry — this helps it brown evenly in the pan.

5. 5

   Sprinkle salt and pepper all over the top, sides, and between the ribs of the roast until every exposed surface is lightly coated.

6. 6

   Spread the garlic-herb paste in an even layer across the top and sides of the roast, using your fingers or a brush to work it into any crevices.

7. 7

   Place a 14-inch cast iron skillet or large heavy-bottomed roasting pan on the stovetop and turn the heat to medium-high. Once the pan is hot enough that a drop of water sizzles and evaporates immediately, about 90 seconds, carefully place the roast inside bone-side down.

8. 8

   Leave the roast undisturbed for 4 minutes, listening for a steady sizzle — this creates a brown crust. Do not move or flip it during this time.

9. 9

   Using tongs, flip the roast over so the top (the meat side with the herb paste) now faces down toward the pan. Sear for another 4 minutes without moving it, until the herbs turn dark golden brown and smell strongly fragrant.

10. 10

    Transfer the skillet (or carefully slide the roast onto a roasting pan if using a stovetop skillet) into the preheated 425°F oven, with the bone-side down and the meat-side facing up.

11. 11

    Roast for 18 minutes (for medium-rare). At the 15-minute mark, check the internal temperature by inserting a meat thermometer into the thickest part of the meat, not touching bone — it should read 120°F at this point.

12. 12

    Remove the roast from the oven when the thermometer reaches 125°F in the thickest spot — this is medium-rare. The meat will continue to cook slightly as it rests.

13. 13

    Using tongs, carefully lift the roast out of the pan and place it on a cutting board. Tent it loosely with aluminum foil and let it rest without moving for 15 minutes — this allows the juices to redistribute through the meat.

14. 14

    Place the roasting pan with the remaining drippings on the stovetop over medium heat. Once you see the drippings beginning to bubble, about 30 seconds, use a wooden spoon to scrape up all the browned, stuck-on bits from the bottom and sides of the pan.

15. 15

    Pour the pan sauce into a serving vessel or small pitcher — the liquid should look glossy and rich. Taste it; add a pinch more salt if needed.

16. 16

    Transfer the rested roast to a serving platter. Slice it by cutting straight down between the bones, then slice each section crosswise into 0.5-inch-thick slices, working the knife parallel to the cutting board.

17. 17

    Arrange the sliced roast on the platter and drizzle the pan sauce over and around the meat before serving.

Tools you’ll need

• 14-inch cast iron skillet or large heavy-bottomed roasting pan
• meat thermometer
• wooden spoon
• tongs
• cutting board
• small bowl
• paper towels
• aluminum foil
• sharp carving knife
• serving platter
• serving pitcher or small vessel

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