Ingredients

• Prime rib 5lb - 2.2k
• 5 garlic cloves
• 1 sprig of rosemary (or dried)
• A few sprigs of thyme (or dried)
• 1 sprig of oregano (or dried)
• ⅓ cup olive oil
• Salt and pepper
• Cooking twine (String for tying meat)

Steps

• Step 1

  Clean up the bones by scraping away any fat or sinew.  Using the string, tie the meat to keep it a nice round shape.   Cover in a thin film of olive oil and season generously with half salt and half pepper all over.

• Step 2

  If presentation is important, cover rib bones in foil to help keep them whiter.

• Step 3

  Place on roasting rack. To cook medium rare, bake at 170°F – 80°C until the internal temperature reaches 45°C or 115°F.  This could take 2.5 to 3 hours.

• Step 4

  Remove from oven and rest 30 minutes in warm place covered in foil and a few kitchen towels.

• Step 5

  Preheat oven to 480°F – 250°C before the resting time is over.

• Step 6

  Once the roast has rested, heat up some hot olive oil in a saucepan with crushed garlic cloves, thyme and rosemary.  You want it quite hot but not smoking.  Strain oil and pour hot oil over the whole roast.  Use a brush if you missed any parts.  Make sure it’s coated all over. Return to oven and bake 10-12 minutes on high heat 480°F – 250°C to develop a nice brown sear. Once cooked. you only need to rest 5-10 minutes before carving.

Little Tips

The meat will continue cooking while resting and can go up 5 to 10 degrees celsius from the internal residual heat.  For medium, cook at 50°C-122°F, for medium well, 55°C-131°F.  For well done, find another cut of meat.

See my restaurant mushroom sauce to go with this dish.

Take the meat out of the fridge 40 minutes before use.

You could also air dry the meat in the fridge uncovered overnight.

For a dinner party, allow approx. 3 hours of cooking time.  So if serving at 8pm, make sure it's in the oven a fraction before 5pm.