3tablespoonsdried rosemary freeze dried works the best
3tablespoonsdried thyme freeze dried works the best
3tablespoonsflaked sea salt
1 1/2 tablespoonsblack pepper
10-14small to medium sized cloves of garlicpeeled ( 2 -3 per rib! I used three, of course!)
1cupstrong beef stock
Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
Line a large roasting pan with foil, making sure that you have enough to wrap and cover the roast at the end. Fold the excess foil into little tabs at the sides.
Place the roast in the roaster.
Combine the butter and herbs ( minus the garlic cloves) together in a bowl.
Using a sharp little knife, cut small slits into the roast, approximately two per rib. Take the garlic cloves, slather them in the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.
Take the remaining butter and cover the roast completely.
Preheat your oven to 450°F.
Now we want to sear the roast. Place it in the 450 degree oven for 20 minutes.
After 20 minutes, turn down the oven to 325 degree and cook some more. Below are guidelines for roasting a prime rib roast .You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
Prime Rib Roasting Internal TemperaturesBlue in the middle– 110 degrees – when the middle of the roast still “quivers”Rare- 120-125 degrees in the middleMedium-rare– 125- 135 degrees in the middle
Medium – 135- 140 degrees in the middle. You don’t want it cooked this much.
Medium Well-140- 150
Well-done– 155 +
Once the roast is out, tent it with foil, and let it sit for a good 30 minutes.The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
Remove 1 1/2 -2 cups of the dripping and place in a saucepan. Bring to a boil and boil for 2 minutes. Add the beef broth. Whisk the cornstarch and water together, then whisk into the pot. Cook until thickened.
If you need to, it’s time to remove the bones. You want to slice along the curve of the bones and remove the meat. Slice it off, then slice as you would normally slice a roast.