Laurenzo's Prime Rib


Posted on September 23, 2011 at 8:25 AM


8 lb. standing rib roast

4 cloves garlic (crushed)

1 tbsp. extra virgin olive oil

2 tbsp. cracked black pepper

2 tsp. minced fresh thyme

2 tsp. minced fresh marjoram

Plenty of kosher salt all over the roast

2 tsp. butter



Trimming excess fat: Trim roast of excess fat. Do not trim the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. Excess fat means any fat more than one inch thick. The fat provides the flavor and what you are paying for with prime rib, so leave it on.

Tying up prime rib: It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the ribeye muscle and overcook. To prevent this problem, tie the roast at both ends, running the twine parallel to the bone. Most butchers will tie your rib roast for you.

Previously frozen: If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about two hours before cooking.

Preheat over to 450 degrees Fahrenheit.

Lather rib with extra virgin olive oil, then sprinkle Kosher salt all over rib. Combine the minced garlic, crushed black pepper, melted cool butter and minced herbs into paste then rub all over roast.

Then turn the oven down to 250 degrees Fahrenheit and bake for 45 minutes or until internal temperature is 120 degrees Fahrenheit.

Remove from oven, cover with aluminum foil and let sit approximately 15 to 20 minutes.

NOTE: Remember, the rib roast will continue to cook as it sits. The temperature will rise to 125 degrees Fahrenheit to 130 degrees Fahrenheit internal temperature (medium rare) at 15 to 20 minutes.

If allowed to rest as long as an hour, the temperature will rise even higher. Pay attention to how long you let the cooked roast sit.

Holding cooked rib roast: To hold cooked roast until serving time, immediately turn off oven, leave door ajar after removing roast.

Let roast sit 15 minutes on counter.

Then return roast to the oven, door closed, for up to an hour or even two hours for the biggest roasts.

Check the temperature every 15 minutes. It will rise approximately 10 degrees Fahrenheit at first, then gradually subside.