Ingredients

The following ingredients have 8 Servings
  • 6 pound standing rib roast
  • 3 cloves fresh garlic (minced)
  • 6 sprigs fresh rosemary (stems removed, about 1 tablespoon chopped)
  • 10 sprigs fresh thyme leaves (about 1 tablespoon chopped)
  • 4 tablespoons olive oil
  • 4 tablespoons butter (very soft)
  • 2 tablespoons kosher salt (or 1 tablespoon table salt)
  • 1 tablespoon ground black pepper

Instruction

  • Remove standing rib roast from refrigerator and bring to room temperature, 2-3 hours.
  • Preheat oven to 450 degrees F.
  • Chop garlic, rosemary and thyme together until finely minced.
  • Stir garlic and herbs together with olive oil and butter to create a paste.
  • Sprinkle salt and pepper all over roast. (You may need more or less salt and pepper, depending how large your roast is.)
  • Spread garlic and herb butter all over roast in a thin, even layer.
  • Bake 15 minutes at 450 degrees. Then reduce oven temperature to 325 degrees F and cook 15-20 minutes per pound for medium rare. Use a thermometer to check for desired doneness.
  • Remove from oven, cover prime rib with foil gently for 30 minutes to rest.
  • Carve off the bone and serve.