Sarah’s Prime Rib Roast

Author Or Recipe bySarah Nasello

There's hardly anything more impressive than a perfectly cooked Prime Rib Roast. Tender, juicy and succulent, this recipe employs a simple paste of fresh herbs that subtly infuse the meat with flavor so that the beef is the star of the show.

Yields1 Serving
Ingredients
 8 lbs prime rib roast (boneless or bone-in)
 2 tbsp fresh rosemary, finely chopped
 2 tbsp fresh thyme, finely chopped
 1 tbsp fresh sage, finely chopped
 1 ½ tbsp kosher salt
 1 tbsp freshly ground black pepper
 4 garlic cloves
 ¼ cup canola or olive oil
Directions
1

Preheat oven to 450 degrees.

2

In a small bowl, use a spoon to mix the herbs salt, pepper, garlic and oil together until well combined and a paste forms. Using your hands, rub the paste all over the roast, coating the entire surface. Apply most generously on the top of the roast.

3

Place the prime rib in a large roasting pan, bones side down if bone-in. Place the pan on the center rack of the oven and bake, uncovered, for 30 minutes.

4

Reduce heat to 325 degrees and continue cooking until the meat reaches an internal temperature of 130 degrees for medium-rare (fabout 2 hour) or desired temperature. Remove from oven and transfer roast to a cutting board. Cover with aluminum foil and let meat rest for 10 minutes before carving. Serve with favorite condiments and enjoy.

5

Sarah's Tips:

- Always use a meat thermometer to ensure that the meat is cooked to your desired temperature.
- For the juiciest result, always let a piece of cooked meat rest for 10 minutes before carving, or the juices will run out.
- When purchasing prime rib, plan for 12 ounces per person, or 1 pound if leftovers are desired.

Ingredients

Ingredients
 8 lbs prime rib roast (boneless or bone-in)
 2 tbsp fresh rosemary, finely chopped
 2 tbsp fresh thyme, finely chopped
 1 tbsp fresh sage, finely chopped
 1 ½ tbsp kosher salt
 1 tbsp freshly ground black pepper
 4 garlic cloves
 ¼ cup canola or olive oil

Directions

Directions
1

Preheat oven to 450 degrees.

2

In a small bowl, use a spoon to mix the herbs salt, pepper, garlic and oil together until well combined and a paste forms. Using your hands, rub the paste all over the roast, coating the entire surface. Apply most generously on the top of the roast.

3

Place the prime rib in a large roasting pan, bones side down if bone-in. Place the pan on the center rack of the oven and bake, uncovered, for 30 minutes.

4

Reduce heat to 325 degrees and continue cooking until the meat reaches an internal temperature of 130 degrees for medium-rare (fabout 2 hour) or desired temperature. Remove from oven and transfer roast to a cutting board. Cover with aluminum foil and let meat rest for 10 minutes before carving. Serve with favorite condiments and enjoy.

5

Sarah's Tips:

- Always use a meat thermometer to ensure that the meat is cooked to your desired temperature.
- For the juiciest result, always let a piece of cooked meat rest for 10 minutes before carving, or the juices will run out.
- When purchasing prime rib, plan for 12 ounces per person, or 1 pound if leftovers are desired.

Sarah’s Prime Rib Roast

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