If you're a meat lover there is nothing like a perfectly cooked prime rib roast. This version uses high cooking temperatures in the first phase of cooking to give you a delicious crust and seal in those juices. Never go to a restaurant for prime rib again.
Instructions
1. Preheat oven to 500 degrees Fahrenheit.
2. Finely chop the fresh rosemary and thyme.
3. Rub prime rib roast's surface with enough salt to lightly coat the meat on all sides.
4. Crack black pepper onto the prime rib roast, one side at a time, and rub into the meat.
5. Coat the prime rib roast with the chopped rosemary and thyme. Rub the herbs into the meat's surface to be sure it sticks to the meat.
6. Place the prime rib roast in the roasting pan.
7. Insert the meat thermometer into the roast so the tip of the thermometer is placed in the center of the roast.
8. When the oven reaches the proper temperature, place the roast inside and close the door.
9. Cook the prime rib at 500 degrees Fahrenheit for a half hour. This will cause the meat to form a crust on the outside that adds flavor and holds the juice in the meat during cooking.
10. After half an hour, reduce the cooking temperature to 200 degrees Fahrenheit and continue to cook until the internal temperature (shown by the meat thermometer) reaches the desired cooking stage (rare, medium or well done).
11. Once the roast is cooked to your liking, remove the pan from the oven.
12. Remove the roast from the pan and let it sit on a cutting board for fifteen to 20 minutes. This is called letting the meat "rest" and it allows the juices of the meat to be absorbed back into the inner part of the meat for a nice, juicy roast.
13. Cut the roast into slices of desired thickness and serve.
Tags: prime roast, degrees Fahrenheit, half hour, into meat, meat thermometer, rosemary thyme
