By Misty I.
All of the women in this pic have something in common. We have all made this recipe for prime rib. I originally got the recipe from my friend Wendy who got it from our other friend Marsha. Anne and Katie have made it too. I hope you try it!
1 (10 lb.) prime rib roast
1 bulb of garlic, peeled and chopped (about 10-12 cloves, Wendy adds even more)
4-8 T. olive oil (I used 8 T.)
2 t. salt
2 t. pepper
2 t. dried thyme
- Place the prime rib in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper, and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- Preheat the oven to 500 degrees F.
- Bake the roast for 20 minutes in the preheated oven at 500 degrees F, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F for medium rare.
- Allow prime rib to rest for 10 or 15 minutes before carving.
NOTE: I used a digital thermometer and cooked it too long the first time. Perhaps something is wrong with the thermometer! The next time I made it, I ignored the thermometer. I just roasted for 20 minutes at 500 degrees, then an additional 75 minutes at 325 degrees. My roast was actually 9 pounds and came out perfect.
That’s it, only easy!