- 1 prime rib roast, about 5 pounds
- 3 sprigs of fresh rosemary
- 1 bunch of fresh thyme
- kosher salt and fresh cracked black pepper
The key to making a delicious prime rib roast is simplicity. All it needs is a few herbs, salt and pepper and the proper cooking technique and a meat thermometer.
- Bring rib roast to room temperature.
- Trim any excess fat.
- Season with salt and pepper, all over.
- preheat oven to 400.
- Place rib roast on a rack in a roasting pan with fat side up.
- Place thyme and rosemary sprigs over the roast.
- Add several cups of water to the roasting pan.
- Cooking time is about 12 minutes per pound at 400 to 425 degrees.
- Using an instant thermometer inserted into the middle of the roast. 110 to 120 degrees for rare,130 to 140 for medium. Do not cook past medium.
- Keep in mind that the temperature of the roast will rise 10 to 15 degrees once you take it out of the oven. So take the roast out of the oven prior to reaching the desired temperature.
- Let the roast rest for at least 15 minutes before carving.
- If desired strain the pan juices, season with salt and pepper and use as a pan gravy.