Garlic Crusted Prime Rib Roast
1, 2-8 bone prime rib; have your butcher tie it for you
2 cloves of garlic for each rib; pressed through a garlic press
Salt and fresh cracked pepper; as desired
extra virgin olive oil; as needed
Preheat oven to 250 degrees. Let roast come to room temp before cooking. Season entire roast well with salt and pepper. Make sure you cover every part; I even like to cover the bones for yummy snacking later! Once well seasoned, take the garlic and moisten with a bit of olive oil to make a paste. Rub paste all over roast to evenly coat. Place roast on a parchment lined baking sheet, rib side down, fat side (called the “fat cap”) up. Roast time will depend on size of roast. A typical whole (8 bone) prime rib takes about 2 1/2 hours. If you go with a smaller cut, begin to check temperature at about 1 hour and 15 minutes. Check temperature by inserting a meat thermometer into the thickest part of the meat, in the dead center of your cut. Remove roast from oven when desired temperature is reached. 125 degrees for rare, 130 degrees for medium rare, 140 degrees for medium and 155 degrees for medium well. I suggest rare or medium rare- It’s how prime rib is meant to be served! Serve with au jus or horseradish.