Prime Rib for Christmas?
Love this recipe. Your home will smell delicious while the roast is cooking. Your guests will want to come back the next day for leftovers.
- 1 whole Rib Eye Roast, boneless or traditional bone-in. About 14 lbs.
- 4 tbsp Olive Oil
- 1/2 cup Kosher Salt
- 4 tbsp Tri-color Peppercorns
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 1/2 cup Minced Garlic
IMPORTANT: Use a meat thermometer. Cooking times my vary widely.
Preheat oven to 500 degrees. Cut rib loin in half for more controlled/even cooking.
Sear both halves in olive oil over very high heat until nice dark golden color, about 3 minutes per side. Place peppercorns in a bag and crush with a rolling pin. Strip the leaves from the rosemary & thyme sprigs. Mix salt, crushed peppercorns, rosemary, thyme and garlic to make the rub. Transfer to roasting pan, fat side up.
Pour olive oil over the roast halves and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 - 30 minutes at 500 degrees, then reduce the heat to 300 and roast for another 20-30 minutes or until meat thermometer registers 125 degrees for rare/medium (roast will continue to cook slightly after removing from oven.) If you would like the meat more cooked, leave it in the oven longer and watch the meat thermometer. Do not let it cook past medium rare!
Remove from oven, cover with foil, and let rest at least 20 minutes before slicing. Enjoy! **