Prime by name, prime by nature!
Prime rib is one of the moistest and most flavorful cuts of beef, so no wonder it is considered a real treat by many. The cut is from high up on the animal’s back, which gets little exercise, and therefore creates the tenderest of cuts.
Here at Chef Remi, we don't just get asked to reveal how to make complicated, gourmet foods. Sometimes, we get asked how to make basics taste great.
So, when buying your prime rib, select the cut with the highest amount of marbling, and this will ensure perfect prime rib every time!
Preparation time: 15 minutes (plus 1 hour sitting time)
Cooking time: 1 1/2 hours (plus 15 minutes resting time)
Total time: 3 hours
• 10 pound prime rib roast
• 10 cloves of garlic
• 2 teaspoons of ground black pepper
• 2 teaspoons of salt
• 2 teaspoons of dried thyme
• 2 tablespoons of olive oil
How to make your Garlic Prime Rib Roast
1. Preheat the oven to 500°F. Finely mince the garlic using a sharp knife and cutting board. Then, place the prime rib into a roasting pan, fatty side up.
2. Place the minced garlic, pepper, salt, thyme and olive oil into a small bowl and mix well.
3. Spread this mixture over the fatty layer of the prime rib. Allow the rib to sit at room temperature for an hour.
4. Bake the prime rib for 20 minutes. Then reduce the temperature to 325 °F and continue to roast for another 60 to 70 minutes.
Use a kitchen timer to make sure you are accurate with times – overdone prime ribs taste like leather!
5. Insert a meat thermometer into the prime rib and make sure it registers to 135°F.
6. Allow the prime rib to rest for 10 to 15 minutes. This helps it to retain its juices before carving. Serve with choice of vegetables, salad etc.