Bone-In Prime Rib
Prime Rib cooked at a low temp to get the perfect cook from edge to center then broiled to create a flavorful crust.
Ingredients
- 10 lb Bone-In Prime Rib Bone Removed and Tied Back On
- 1 tbsp Granulated Garlic
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- Olive Oil Enough to Coat All Surfaces
- Salt and Pepper Enough to Generously Coat All Surfaces
Instructions
- Let your meat sit out for a few hours to let it approach room temperature.
- Preheat oven to 250 degrees.
- Generously season your roast with salt, pepper, and granulated garlic then rub the entire roast with oil. Separate the sprigs of thyme and rosemary and lay them over the roast.
- Place the roast bones side down in a roasting pan and place in the oven.
- Cook the roast until the internal temperature is 116 degrees where the meat is thickest. Remove the roast from the oven and set the oven to broil. Remove thyme and rosemary from the roast and set aside.
- Once the oven is up to temperature and the meat has been allowed to rest for 10 minutes, place the prime rib back in the oven and cook for an additional 10 minutes or until there is a nice crust on the outside of the roast (no longer than 15). Do not let the roast internal temperature surpass 125 degrees.
- Remove the roast, cover it with foil, and let rest for 20 minutes.
- Carve and serve.
Notes
Have your local butcher remove the rib bones then tie them back on.
The lower your oven temperature while cooking the more uniform your color will be from top to bottom. For example, if you cooked the entire roast at a high temperature the outsides will be over cooked while the middle will be just right.
Purchase a meat thermometer that can stay in the roast throughout the cooking process, so you don’t have to keep checking the roast.
After slicing your roast, take the rosemary and thyme and rub it on each slice of meat.
The lower your oven temperature while cooking the more uniform your color will be from top to bottom. For example, if you cooked the entire roast at a high temperature the outsides will be over cooked while the middle will be just right.
Purchase a meat thermometer that can stay in the roast throughout the cooking process, so you don’t have to keep checking the roast.
After slicing your roast, take the rosemary and thyme and rub it on each slice of meat.