1 standing beef rib roast, 4 to 5 bones, about 8 to 10 pounds
4 tablespoons olive oil
2 tablespoons coarse kosher salt
1 tablespoon cracked black pepper
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 cup beef broth, for the roasting pan
1 tablespoon balsamic vinegar, for the herb paste
Instructions
Take your roast out of the refrigerator at least two hours before you plan to cook it. Bringing the meat to room temperature ensures even cooking throughout the entire cut, which is essential for that perfect edge to edge pink center. Pat the meat very dry with paper towels to help the herb rub stick and to encourage a beautiful crust.
In a small bowl, whisk together the olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme. Add a splash of balsamic vinegar to the mixture to create a thick, fragrant paste. This rub will act as the seasoning powerhouse for your Christmas centerpiece, creating a dark and flavorful crust during the roasting process.
Place the roast in a heavy roasting pan with the fat side facing up. Rub the herb paste all over the top, sides, and the ends of the meat, making sure to get into any crevices. Use your hands to really press the seasoning into the surface so it stays put while the fat renders down in the oven.
Preheat your oven to 450 degrees Fahrenheit. Place the roast in the oven for 20 minutes to sear the outside and lock in the juices. After 20 minutes, lower the oven temperature to 325 degrees Fahrenheit and pour the beef broth into the bottom of the pan. Continue roasting until a meat thermometer inserted into the thickest part reaches your desired internal temperature, which is usually about 13 to 15 minutes per pound for medium rare.
Once the roast reaches 120 to 125 degrees Fahrenheit for medium rare, remove it from the oven. Transfer the Prime Rib to a large cutting board and tent it loosely with aluminum foil. Let the meat rest for at least 30 minutes, this step is crucial as it allows the juices to redistribute, ensuring every slice is moist and tender.
