Happy 2011! This year we decided to go a little non-traditional and celebrated New Year’s day with prime rib. My husband’s family loves a good steak, so prime rib is a definite special occasion dinner. For me, I’m not as big on steaks or red meat, so it’s hard for me to get excited about seeing such a large portion of meat on the table! That being said, even I can appreciate such a good cut of meat occasionally for dinner. The rub placed on the roast gave the meat a nice crust and provided the aromatics during the cooking process. The meat was tender and juicy, perfect for our New Year’s celebration!
Garlic and Herb Prime Rib Roast
10 pound prime rib roast (bone-in), room temperature
2 tablespoons fresh thyme, minced
2 tablespoon fresh rosemary, minced
2 tablespoons fresh oregano, minced
2 tablespoons fresh minced garlic
2 tablespoons kosher salt
2 tablespoons fresh ground pepper
2 tablespoons olive oil
Preheat the oven to 350 degrees.
While the oven is preheating, prep the prime rib by trimming any extra fat off.
Combine the minced herbs, garlic, salt and pepper in a bowl. Rub this mixture all over the rib roast. Drizzle the herb rubbed roast with the olive oil and place on a v-rack set in a roasting pan. Place a meat thermometer into the center of the roast.
Bake the roast uncovered in the preheated oven for approximately 2 1/2 to 3 hours, or until a meat thermometer reaches 110 degrees.
Remove roast from oven and rest at room temperature for 20 to 30 minutes before carving.
Source adapted from: Joelen’s Culinary Adventures