Prime Rib Roast
For the Prime Rib:
1 four-pound bone-in beef rib roast, tied with butcher twine
freshly ground black pepper
For the Rub:
6 large garlic cloves, grated
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
4 tablespoons Extra Virgin olive oil
Line a baking sheet with aluminum foil and set aside.
For the Prime Rib: Use a paper towel, pat the roast to remove an excess moisture. Generously season the roast with a good amount of kosher salt and freshly ground black pepper. Place fat side up on the prepared baking sheet. Allow the roast to sit and warm up on the countertop for about 1 hour.
Preheat the oven to 500 degrees F.
For the Rub: In a small mixing bowl, add the garlic, thyme, rosemary and olive oil. Mix well. Using a tablespoon, spoon the rub on the fat and try to coat evenly.
You will now need to calculate the weight of the prime rib roast by 6 to determine how long to cook it. The calculation you will using is 6 minutes per pound of beef. So, for example, if you have a 4 pound roast, you would calculate 4 x 6 = 24. For a 4 pound roast you should roast it on high for 24 minutes.
Place the rub covered rib roast into the oven and cook for 24 minutes (or the calculated time based not he size of your roast). Remember to set a simmer. Once the simmer goes off, turn the oven off and leave the roast in the oven without opening the oven door for 2 hours. Set the timer again so you don’t forget.
In 2 hours, when the timer goes off, remove the prime rib roast from the oven. Use an internal thermometer to check the temperature, it should be 130 degrees F, which is the perfect medium-rare temperature. Slice the rib roast and serve right away.