Prime Rib
This boneless prime rib is crusted in a rosemary, thyme garlic herb crust and cooked until tender. Pair with au jus, creamy horseradish or both!
Servings: 8 servings
Calories: 1052kcal
Ingredients
- 6 pounds prime rib boneless
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly cracked black pepper
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 8 cloves garlic
- 2 tablespoons olive oil
Instructions
- Remove prime rib from the refrigerator 30 minutes prior to cooking. Preheat oven to 450F.
- In a mortar and pestle, combine, salt, pepper, herbs and garlic and crush into rough paste. Pour in olive oil and combine. Rub the herb oil all over the surface of the prime rib. Set rack in roasting pan and place rib on rack, fat side up.
- Roast rib for 20 minutes. Decrease oven temperature to 325F and continue cooking until it reaches an internal temperature of 120F for medium rare, about 90-95 minutes (about 14 minutes per pound)
- Remove rib from oven, cover lightly with foil, and let rest for 30 minutes before slicing into ½ inch thick pieces and serve.
Notes
Use a digital thermometer to achieve the most accurate temperature and ensure that your prime rib is served at its juiciest.
Nutrition
Calories: 1052kcal | Carbohydrates: 2g | Protein: 46g | Fat: 94g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 42g | Cholesterol: 206mg | Sodium: 1024mg | Potassium: 777mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 5mg