I cooked this dish for a simple dinner between me and the boyfriend. It was something that reminded us both of our childhood. His mother cooks very good food too. She always sends us homemade pies and marinated meat so we can have “proper food”. She knows both of us are busy people and that sometimes, we tend to just order take out or eat whatever it is that’s on the fridge. You know mothers; they will always spoil you even if you’re too old to be spoiled.
I’m glad you didn’t keep it to yourself, Chef. This one is a dish that’s close to our hearts. That thought alone makes it more special. Well, that and the fact that garlic does crazy good things to prime ribs.
Ingredients
1 (10 pound) Tyson prime rib roast
10 cloves garlic, minced
2 tablespoons Bertolli olive oil
2 teaspoons Kosher salt
2 teaspoons ground black pepper
2 teaspoons McCormick dried thyme
Instructions
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium-rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
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Quick Tip: Use aluminum foil. It keeps the food moist, cook it evenly, and make clean up easier.
