Roasted Prime Rib with fresh herb rub
Roasted Prime Rib with fresh herb rub

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted prime rib with fresh herb rub. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Prime Rib with fresh herb rub is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Roasted Prime Rib with fresh herb rub is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook roasted prime rib with fresh herb rub using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted Prime Rib with fresh herb rub:
  1. Take softened butter
  2. Prepare garlic minced
  3. Get each minced rosemary and thyme (fresh)
  4. Take pepper
  5. Prepare salt
  6. Take Meat Thermometer: Best tool for expensive meat; a digital thermometer that has an alarm, with a cord or wireless for outside of the oven
Instructions to make Roasted Prime Rib with fresh herb rub:
  1. Take roast out of fridge, pat dry with paper towel, sprinkle and slightly press half of the salt all over and allow to rest for about an hour or two; should still be cold to the touch, but closer to room temp.
  2. Preheat to 500°
  3. Mix all the other ingredients together to form a paste, pat dry again, and then rub it all over the meat.
  4. Set on roasting rack, and then into heavyweight pan. Set oven rack so roast is in the center of oven.
  5. 1st roasting option: cook 5-7 mins per pound at 500° and then shut the oven off and DO NOT OPEN IT AT ALL for at least an hour. (5 for boneless, 7 for bone in)
  6. 2nd roasting option: cook for 15-20 minutes at 500°, then drop down to 325° until desired temp is reached. This way works best if you’re attempting to bake something else simultaneously. 15 mins boneless, 20 bone in at 500°.
  7. For Medium rare, set the thermometer alarm to 138°.
  8. Allow to rest at least ten minutes before slicing.

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