Ingredients

The following ingredients have 6 Servings
  • 4-6 lbs prime rib roast
  • 1 large clove garlic (thinly sliced)
  • 1-2 tsp kosher salt
  • 1 tsp pepper

Instruction

  • Make slits randomly in roast with a sharp-pointed knife.
  • Place a slice of garlic in each slit. Sprinkle with the salt and pepper then place the roast in the refrigerator uncovered overnight.
  • Preheat oven to 250 ℉. Put the roast, fat cap side up, in a rack in a roasting pan.
  • Roast for 4-5 hours or until an instant read thermometer reaches the stage you want the meat. Rare is 120 ℉; medium-rare is 130-135 ℉; medium is 140 ℉ and well is 160 ℉. Remember that you can cook individual slices additionally if you have some medium-well and well people, so most people will cook this roast to rare and cook individual slices to the other stages.
  • Remove the roast from the oven and let it stand for 30 minutes.
  • About 10 minutes before you plan to serve the roast, preheat the oven to 500 - 550 ℉ ( or the highest temperature your oven will go to) and pop the roast back into the oven for 6-10 minutes to crisp it and sear it on the outside.
  • You may carve it immediately because it's already had it's "rest" time.