Slow Roasted Prime Rib with a Perfect Crust

Indulge in the succulent and flavorful slow roasted prime rib that is cooked to perfection with a crispy crust. This classic holiday dish is a showstopper and will leave your guests asking for seconds. The meat is seasoned with a blend of aromatic herbs and spices, then slow roasted to perfection for tender and juicy results. Serve with your favorite side dishes and enjoy a memorable feast with your loved ones.

Ingredients

• 1 prime rib roast, bone-in (5-10 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, and olive oil to form a paste.
3. Place the prime rib roast on a rack in a roasting pan, fat side up.
4. Rub the herb and spice paste all over the roast, covering it generously.
5. Let the roast sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
6. Place the roasting pan in the preheated oven and roast the prime rib for 15-20 minutes per pound for medium-rare doneness.
7. After the initial cooking time, reduce the oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers the desired internal temperature: For medium-rare, aim for 130-135°F (55-57°C).
8. Once the roast reaches the desired temperature, remove it from the oven and loosely cover it with aluminum foil.
9. Allow the prime rib to rest for at least 20 minutes before carving.
10. Carve the roast into thick slices and serve it with the pan drippings or your favorite sauce.
11. Enjoy the melt-in-your-mouth tenderness and flavorful crust of this amazing slow roasted prime rib!

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