• Preparation Time: 15.0 minutes
• Marinating Time: 60.0 minutes (1.0 hour)
• Cooking Time: Approximately 95.0 minutes (20.0 min at high temp + 75.0 min at low temp)
• Resting Time: 15.0 minutes
• Servings: 15.0
Ingredients
• 1.0 (10.0 lb / 160.0 oz / 4536.0 g) grass-fed prime rib roast
• 10.0 garlic cloves
• 2.0 teaspoons (approx. 0.07 oz / 2.0 g) dried thyme
• 2.0 tablespoons (approx. 1.0 oz / 28.0 g) olive oil
• Salt and black pepper (to taste)
Directions
1. Prepare the Garlic-Thyme Rub: In a small bowl, mix the 10.0 garlic cloves (presumably minced or crushed), 2.0 teaspoons (approx. 0.07 oz / 2.0 g) of dried thyme, 2.0 tablespoons (approx. 1.0 oz / 28.0 g) of olive oil, and salt and black pepper to taste.
2. Season the Roast: Pat the prime rib roast dry. Generously coat the entire roast with the garlic-thyme rub.
3. Marinate: Place the seasoned roast in a large roasting pan, ensuring the fatty side is facing up. Let it marinate at room temperature for 60.0 minutes (1.0 hour).
4. Initial High-Heat Roast: Preheat your oven to 500.0°F (260.0°C). Place the roasting pan in the preheated oven and roast for 20.0 minutes. This high-heat sear will help to create a flavorful crust.
5. Continue Roasting: Reduce the oven temperature to 325.0°F (163.0°C). Continue to roast for an additional 75.0 minutes. Note: For a 10.0 lb (160.0 oz / 4536.0 g) roast, this cooking time will likely result in a rare to medium-rare finish. Use a meat thermometer for accuracy (125.0°F – 130.0°F for medium-rare).
6. Rest the Meat: Remove the roast from the oven. Transfer it to a cutting board and let it rest, loosely tented with foil, for 15.0 minutes. This allows the juices to redistribute.
7. Serve: Carve the roast against the grain and serve.
Nutrition Information (Per Serving)
• Calories: 499.0
• Carbohydrates: 0.6 g
• Fiber: 0.1 g
• Net Carbs: 0.5 g
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