Our favorite recipe for making the perfect Prime Rib!
6 tablespoons of olive oil
1 whole prime rib (14 lbs) - bone-in or boneless
4 tablespoons tri-color peppercorns
3 sprigs rosemary
3 sprigs thyme
1/2 cup kosher salt
1/2 cups minced garlic
SERVES 12; 1 HOURS 15 MINUTES
Preheat oven to 500°F. Remove the roast from the refrigerator and let sit at room temperature for 30 minutes to 1 hour.
Cut the rib loin in half (roast halves separately for more controlled/even cooking.)
Heat a large skillet over very high heat. Add 2 tablespoons of oil and sear both halves until they're a nice dark golden color. Place the tricolor peppercorns into a bag; use a rolling pin to crush the peppercorns. Strip the leaves from the rosemary and thyme springs. Mix the salt, crushed peppercorns, rosemary leaves, thyme leaves, and garlic.
Pour the remaining 4 tablespoons of olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 to 30 minutes, then reduce the heat to 300°F and roast until a meat thermometer registers 125°F for rare/medium rare, 30 to 50 minutes (the roast will continue to cook slightly after removing from the oven). If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare!
*USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING*
Remove from the oven and let rest at least 20 minutes before slicing.