Ingredients
- 1 oven-ready prime rib roast, 6 to 7 pounds, 4 or 5 bones
- 1/4 cup olive oil
- 1/4 cup coarsely ground black pepper
- 3 tablespoon fine sea salt
- 2 tablespoon chopped garlic
- 3 tablespoon thyme leaves
- 3 tablespoon rosemary needles
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
Brush the rib of beef with olive oil.
Combine all of the seasonings in a small bowl.
Sprinkle the seasoning uniformly over the roast.
Put the rib roast, bones side down, into a roasting pan and into the oven.
Roast until an instant-read thermometer inserted near the center of the roast reads 125 degrees F for medium rare, 1 ½ to 2 hours.
After you have reached the desired degree of doneness, remove the roast from the oven and let stand for 20 minutes before carving, carefully transferring it bone-side down to a large cutting board.
Carve the roast into bone-on prime ribs chops.
Or optionally after resting insert a carving knife between the meat and the bones from the sideways view, separating the meat from the bone in 1 large piece, to enable carving the roast into boneless slices.
