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Benjamin W. Herila


The Best Prime Rib

Makes about 4 servings.


4 lb bone in ribeye roast
garlic paste
kosher salt
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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