Louis Prima Rib
- 8 lbs bone-in prime rib, boned and tied
- 3 1/2 tsp sea salt
- 1/2 tbsp freshly ground black pepper
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp fresh thyme, finely chopped
- 6 cloves of garlic, minced
- 3 tbsp olive oil
- Season the prime rib with 2 teaspoons of sea salt, cover loosely with plastic wrap and set aside at room temperature for 3 hours. Roasts should be brought to room temperature before going into the oven to ensure more even cooking.
- Pre-heat oven to 500°F and ensure the rack is in the lower third of the oven.
- In a small mixing bowl, stir together ½ tablespoon of sea salt, the black pepper, rosemary, thyme, garlic and olive oil.
- Remove the plastic wrap and pat dry the roast with paper towel to remove any moisture.
- Rub the roast with the seasoned olive oil until completely covered, place into a roast pan bone side down, and put a meat thermometer into the thickest portion of the meat, making sure that the thermometer isn’t touching a bone. Bake at 500°F for 15 minutes.
- Lower the heat to 325°F and continue to cook for 1 hour and 40 minutes, or until the thermometer reads 130°F for medium rare, 140°F for medium, 150°F for medium well. Reduce the cooking time for a rare roast, or cook to 120°F.
- Transfer the roast to a cutting board, tent loosely with tin foil and let rest for 30 minutes before carving.
- Remove the string and bones,Cooking Tip: Cooking times will vary depending on the shape of the roast and the temperature of the meat when it goes into the oven. A flatter roast will cook more quickly than a thicker one, and a chilled roast will take more time than one closer to room temperature. and slice into portions.