Ingredients
3tbspgarlic,minced
4leavessprigs thyme,torn from stem
2leavessprigs rosemary,torn from stem and minced
2tbspcanola oil
1tbspkosher salt
1tspblack pepper
7lbsprime rib roast,boneless
½cupfresh parsley,minced
5clovesgarlic,minced
1tbsplemon zest,grated
Preparation
Add the garlic, thyme, rosemary, canola oil, kosher salt, and black pepper to a small bowl and mix.
Rub all over the prime rib and let rest for 1 hour to let the meat come to room temperature.
Heat the oven to 450 degrees F.
Place the prime rib, fat cap side up in a roasting pan.
Place the meat thermometer into the side of the roast not touching the bones and as far in as possible.
Cook for 20 minutes at 450 degrees F before lowering temperature to 325 degrees F.
Cook an additional 90 minutes to 2 hours depending on the size of the roast and the meat thermometer. It should register between 125 to 130 degrees F.
Let it rest for 20 minutes.
Serve topped with a gremolata.
Mix the parsley, garlic, and lemon zest in a small bowl. Set aside until rib roast is ready to be served.
