- 1-10 lb Prime Rib Roast
- 2 heads of garlic
- 3 tbsp Olive oil
- 2 tbsp Kosher Salt
- 1 1/2 tsp Pepper
- 1 tbsp Garlic Powder
- 3 hours before roasting, take out the prime rib from the refrigerator and allow it to come to room temperature.
- Preheat the oven the oven to 450 degrees F. While the oven is heating, quickly rinse the Prime Rib under cold water just to ensure it is clean. Dry with paper towels. Once dry, transfer the prime rib to a large roasting pan (a roasting rack is not necessary) and set aside.
- Take the 2 heads of garlic and remove the peel from each clove. Proceed to cut the individual garlic cloves in half or into thirds. With a small paring knife, cut small slits that are about 1 to 2 inches deep into the meat and begin to insert the pieces of garlic into each slit. Make enough slits to use up all the garlic.
- When the Rib roast is completely studded with garlic cloves, evenly spread olive oil to cover the meat completely. Then, evenly spread the kosher salt, pepper and garlic powder so that every inch of meat has seasoning.
- Place the seasoned and studded roast into the oven and bake at 450 degrees F for 30 minutes. After 30 minutes reduce the temperature to 350 degrees F. Continue to cook the roast for about 15-20 minutes a pound. For a 10 pound roast to get to medium, it should take about 3 hours or until the internal temperature reaches about 140 degrees F. For more of a medium rare, remove the rib roast when an internal temperature reaches about 130 degrees F.
- Allow the roast to rest for at least 30 minutes before carving to prevent the juices from running out.
Source: Aj's Cooking Secret
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