Slow-Roasted Prime Rib

Serves 6

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.

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