Benjamin W. Herila
The Best Prime Rib
Makes about 4 servings.
|4 lb||bone in ribeye roast|
|cracked black pepper|
Everyone likes the end cut so I roast racks of 1 or 2 ribs at a time -- practically, they're really thick ribeye steaks. But the same method applies.
Rub the roast with salt, pepper, thyme, and garlic paste.
Sear the outside of the roast in a very hot cast iron skillet.
Roast to desired temperature (I take mine out at 125 for medium-rare) at 225 degrees F. This can take several hours. Use a meat thermometer.
Let stand 20 minutes before slicing and serving.
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