Roasted Prime Rib of Beef with Garlic-Herb Crust

 

                    Let the roast come to room temperature before roasting. This should take about an hour.

Makes 6 to 8 servings

• 1 (4 to 5-pound) bone-in prime rib of beef, at room temperature
• 8 garlic cloves, minced
• 60 ml minced fresh rosemary
• 10 ml dried thyme
• 60 ml freshly ground black pepper
• 30 ml kosher salt

1. Preheat the oven to 450F (225C) with the rack in the center (if your roast won't fit with the rack in the center, use the lower rack).
2. Place the roast ribs down on a rack in a large, heavy roasting pan.
3. In a small bowl, stir together the garlic, the rosemary, thyme, pepper, and salt ; spread the mixture all over the surface of the meat, pressing it firmly into the meat.
4. Insert a roasting themometer into the meat, making sure that its tip reaches the very center of the roast without touching bones.
5. Place the roasting pan in the oven ; cook the roast for 25 minutes, then lower the oven setting to 250F (125C) and continue roasting until the thermometer reads 120F (60C) for rare or 125F (65C) for medium rare, 1½ to 2 hours.
6. Remove the roast from the oven, transfer it to a platter, cover it with aluminium foil, and allow it to rest in a warm spot for 30 minutes ; tip any juices that accumulate on the platter into a sauce boat.
7. Uncover the prime rib and carve it across the grain into thick or thin slices, like you and your guests prefer ; pass the meat juices at the table for guests to help themselves.

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