An instant read thermometer is the key to not overcooking! Recipe courtesy of Erin Rapp.
½ cup Kosher Salt
2 tsp Coarsely ground back pepper
4 Garlic cloves
¼ cup Rosemary (destemmed)
½ cup Parsley, roughly chopped
2 tbsp Thyme (destemmed)
½ cup Durant Frantoio Extra Virgin Olive Oil
1516 lbs Prime rib roast (6 bones)
In a food processor combine, salt, pepper, garlic cloves, rosemary, parsley, thyme, and pulse until finely chopped. Add the olive oil and pulse to form a paste (if really dry, add a little extra drizzle of olive oil).
Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.
Transfer the meat to a large roasting pan and rub the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
While meat is setting, preheat the oven to 450°.
Roast the prime rib for 1 hour, until the crust is slightly darkened.
Lower the oven temperature to 300° and roast for another hour or more, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 120-125 degrees (rare/medium-rare), or 130 (for medium).
Transfer the roast to a large carving board and let the meat rest for 20-30 minutes.
Enjoy!
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