Slow-Roasted Prime Rib
Photo by John W. Hession
1 five-pound prime beef rib-eye roast (boneless or on the bone)
Salt and coarse-ground black pepper, to taste
1 tablespoon chopped rosemary
1 tablespoon fresh chopped thyme
2 tablespoons canola oil Sprouts, for garnish
1. Preheat the oven to 350°F. Season the rib roast liberally with salt and pepper.
2. In a small bowl, add the chopped rosemary, thyme and canola oil. Rub the rib roast with the herb and oil mixture until completely coated. Put the rib roast into a roasting pan with a roasting rack to help keep cooking even throughout the beef.
3. Roast for 1½ hours or until internal temperature reaches 110°F for medium rare. Let the roast rest for at least 20 minutes before slicing. Garnish with sprouts.
Note: For even cooking, take the meat out of the refrigerator and bring up to room temperature. This reduces cooking time and produces an optimal finished dish.