Ingredients
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4 large garlic cloves, finely chopped (1 1/2 tablespoons)
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1 tablespoon kosher salt, divided
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1 tablespoon fresh thyme leaves
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1 teaspoon finely chopped fresh rosemary
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1 ½ teaspoons ground pepper
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3 tablespoons olive oil
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1 (5 pound) 3-rib beef standing rib roast, chine bone removed
Directions
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Line a rimmed baking sheet with foil; set a wire rack in the pan. Place garlic on a cutting board and sprinkle with 1 teaspoon salt. Drag the flat side of a large knife back and forth over the garlic to form a paste. Transfer the paste to a small bowl. Add thyme, rosemary, pepper, oil and the remaining 2 teaspoons salt; stir until thoroughly blended.
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Rub the garlic mixture evenly over roast. Place the roast, fat cap up, on the prepared rack on the pan. Refrigerate, uncovered, for 8 hours or overnight.
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Remove the roast from the refrigerator 1 hour before cooking; let stand at room temperature.
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Place oven rack in lower third of oven; preheat to 275 degrees F.
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Roast the prime rib until a thermometer inserted in the thickest portion registers 120 degrees F (for medium-rare), about 2 hours and 30 minutes to 2 hours and 50 minutes, or to 130 degrees F (for medium). Remove from the oven and let rest for 1 hour before serving.
