This quickly-marinated meat is bathed in
a savory blend of thyme and garlic. Cooked to medium-rare, prime
rib is always a favorite entrée. Serve with generous portions
of horseradish, sour cream and chives.
Savory Roasted
Prime Rib
- Approximately 8 pounds
beef rib roast, bone-in
6 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
- Place roast in a roasting
pan, ribs down. Combine garlic, olive oil, salt, pepper and thyme
in a small bowl. Mix well. Spread mixture across the layer of
fat on the roast and let sit at room temperature for 1 hour.
- Preheat oven to 500°F.
- Roast beef in the center
of oven for 20 minutes. Decrease temperature to 325°F and
continue roasting for 1 to 1 1/4 hours longer until a meat thermometer
inserted into the center registers 145°F for medium rare.
- Allow to sit 10 to15 minutes
before carving meat from the bone and slicing.
Makes 8 servings.
