"Prime rib always makes an impression on a holiday dinner table. But it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs." - Jennifer Dennis, Alhambra, California
- 5-6 lb standing KOL Foods beef rib roast
- 6 sprigs of rosemary, stems removed
- 2 sprigs of thyme
- 8 garlic cloves
- 1/4 cup of olive oil
- 4 tablespoons of Kosher salt (depends on whether you are using Kosher beef and your general salt preference)
- 2 tablespoons ground pepper
Blend all the ingredients together (not including the roast) in a food processor. Reserve 2 tablespoon of salt and 1 tablespoon of pepper.
Let the roast sit out on the counter for at least an hour so it will come up to room temperature. This is key when cooking any meat.
Preheat the oven to 450 degrees.
Place the rib roast fatty side up and bone side down in a roasting pan or oven proof tray.
Rub the herb, garlic oil mixture over the top and sides of the roast. Season the rest of the roast with the remaining salt and pepper.
Roast for 25 minutes at 450 degrees. Reduce heat to 350 degrees and continue to roast until desired doneness is achieved. Figure 20 minutes per pound for medium rare.
Let rest for at least 15 minutes.
Carve and serve with a great olive oil