Hi all,

If you’re looking for that perfect romantic food splurge, for Valentine’s Day or other special occasions, you can’t beat a perfectly roasted prime rib. Here’s a recipe that is guaranteed to result in one of the best prime rib’s you’ve ever eaten.

Start with the best quality prime rib cut that you can afford. I personally like to cut the rib bone portion from the rest of the roast and then tie them back together for cooking. This allows more surface area for the rub to penetrate the meat and makes it easy to enjoy the rib bone portion after cooking.
Make a rub with 3 minced garlic cloves, and 2 teaspoons fresh chopped thyme. You can add up to 2 teaspoons of rosemary if you like the rosemary taste (I personally don’t use any rosemary).
Mix this with one tablespoon kosher salt and two teaspoons of coursely ground black pepper. Rub this over the entire surface of the roast and then refrigerate (as much as overnight). Before cooking, let the roast come to room temperature (about 2 hours).

Preheat your oven to 450 (yes…this is hot hot) and lay the roast, bone side down, in a shallow baking pan (it can get messy so line your pan with foil). Roast at 450 for 15 minutes. This will sear the outer portion of the roast….sizzling good.

Turn the oven down to 350 (don’t open the oven door) and then bake for about 45 minutes. The doneness of the roast will not be determined by time, but by internal meat temperature. (get out your meat thermometer and check it about every 10 minutes after 30 minutes or so)

Tent the roast in foil and allow it to rest 15 to 30 minutes before carving. The meat continues to cook and heat during the resting.

For “rare”, remove from heat at internal meat temp of 115-120F. The internal meat temp should be 125-130 after resting.
For “medium rare”, remove from heat at 125-130F. Temp should be 130-140 after resting.
For “medium”, remove from heat at 130-140F. Temp should be 140-150 after resting.

I used my charcoal BBQ grill (with lid) for my most recent cooking. I added some hickory chips for the final lower temp part of the cooking for a slight smoky flavor that added a new dimension to the flavor….and was GREAT. I simply tried to duplicate the temps in the recipe by adjusting my heat in the BBQ.