1 (6 to 8 pound) well-trimmed beef rib roast, chine bone removed
6 large cloves garlic, crushed
1 1/2 teaspoons dried thyme leaves
1 teaspoon cracked black pepper
Instructions
Preheat oven to 350°F (175°C).
Combine garlic, thyme leaves and black pepper.
Press evenly into surface of beef roast.
Place roast, fat side up, on rack in shallow
roasting pan. Do not add water or cover roast.
Roast approximately 2 1/4 to 2 1/2 hours. Use
instant read thermometer and remove when internal
temperature reaches 135°F (55-60°C) for medium rare
or 150°F (65°C) for medium.
Tent loosely with foil and let stand 15 minutes
prior to carving.
Originally Submitted
11/27/2011
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