When it comes to Prime Rib, you don’t need much. In this recipe we kept it simple with garlic, thyme, salt, and pepper, and roasted it with a bunch of beautiful vegetables.
Tip: For anyone who stays away from cooking large cuts of meat, I urge you to try them out. Start with a small cut (this prime rib was only 2 pounds), invest in a meat thermometer (I would recommend one that you keep in the meat the whole time you’re cooking), and you’ll be able tackle roasts like this without a problem.
Courtesy of Bob and Carlene Deustcher of BS’ in the Kitchen.
ingredients
directions
The night before, rub the prime rib with salt, pepper, garlic and thyme, wrap with plastic wrap, and place in the fridge overnight.
If you wish, you can cook the roast over vegetables and potatoes, like I did here. Just toss your favourite veg in some olive oil, seasoning with salt and pepper, and lay the roast on top. If the vegetables need some more cooking time, put them back in the oven and crank the heat to 400°F and continue cooking while your meat rests.
Take the prime rib out about an hour before cooking to allow the meat to come to room temperature.
Once your prime rib has warmed, roast in the oven at 450°F for 15 minutes, before turning the heat down to 325°F for about 45 minutes to an hour (for a small, 2-pound roast).
Cook the roast until the internal temperature reaches 120°F for rare, or 130°F for medium rare.
Let the roast rest for 15-20 minutes before serving.