There is nothing quite as good as an excellent cut of beef.Â I grew up eating my steaks well done.Â Then years later, my dear husband talked me into trying a steak cooked Medium.Â I have three words for the experience:Â O – M – G!!
There are amazing steak houses throughout the country, and I really enjoy visiting them all.Â BUT, over the last ten years, I have perfected making my own amazing prime rib roast.Â So, I invite you to stretch beyond what you’re used to, and give this prime rib a try.Â I promise promise promise, you will be surprised and impressed with your own cooking abilities once you realize how absolutely ah-may-zing this roast is.
- 1 Tbsp kosher salt
- 2 Tbsp parsley flakes
- 2 Tbsp basil
- 2 Tbsp thyme leaves
- 2 Tbsp rosemary leaves
- 1/2 Tbsp fresh ground pepper
- 2 Tbsp garlic, minced
- 1/4 cup olive oil
For studding the roast
- 10 - 12 garlic cloves, cut up (not minced)
- Several Fresh Herbs Basil, Thyme, Tarragon, Rosemary
- Combine all ingredients for the herb crust and set aside.
- Stud the roast with pieces of garlic cloves. Insert approx 1 inch into the meat. (see video for instructions, link in notes below).
- Place loose herbs and garlic cloves at bottom of baking dish; drizzle with olive oil.
- Cover roast with herb crusting - top and sides.
- Insert meat thermometer in center of roast. If using bone-in roast, be sure thermometer does not touch bone.
- Bake at 325 - 350 degrees on lower oven rack until desired internal temperature is achieved. See table below.
- Remove roast from oven when thermometer reads 10 degrees BELOW your desired internal temperature.
- Allow roast to stand for approx 15 - 20 minutes. Roast will continue cooking and temperature will rise, approx 10 degrees.