Perfect Garlic Prime Rib
Made with a crust of garlic, thyme, and rosemary and topped with a fresh citrus gremolata, this prime rib is perfect. The ideal eye-catching Christmas dinner!
Yield: 8
Materials
- 3 tablespoons garlic minced
- 4 leaves sprigs thyme torn from stem
- 2 leaves sprigs rosemary torn from stem and minced
- 2 tablespoons canola oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 7 pound Boneless Prime Rib Roast
Citrus Gremolata
- 1/2 cup fresh parsley minced
- 5 cloves garlic minced
- 1 tablespoon lemon zest grated
Instructions
- In a small bowl, combine the garlic, black pepper, kosher salt, thyme, and rosemary with the canola oil.
- After giving the prime rib a thorough rub, let it sit for an hour to allow the meat to come to room temperature.
- Preheat the oven to 450°F.
- Arrange the prime rib in a roasting pan, fat cap side up.
- Insert your meat thermometer as far as possible into the side of the roast, being careful not to contact the bones.
- Reduce heat to 325 degrees after cooking at 450 degrees for 20 minutes.
- Depending on the size of your roast and the reading on your meat thermometer (125–130 degrees is the ideal range), cook for a further 90 minutes to 2 hours.
- I baked my almost seven-pound prime rib for an hour and forty minutes, then allowed it to rest for twenty minutes.
- Top with a gremolata and serve.
Citrus Gremolata
- In a small bowl, combine the parsley, garlic, and lemon zest; keep aside until the rib roast is ready to be served.