1. With a boning knife, carefully cut rack of ribs as one slab away from roast and tie back on with butcher’s twine between each bone. (If possible, have your butcher do it.)
2.Combine pepper, salt, garlic and dried herbs. Rub the entire ribeye roast with seasoning blend and wrap tightly in plastic; refrigerate overnight.
3. Preheat oven to 325°F. Remove plastic from roast and place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
4. Flip roast so that fat side is now up. Continue roasting approximately 1 hour or until internal temperature reaches 125°F for a deep pink interior.
5. Transfer prime rib roast to a cutting board and let rest 20 minutes; remove twine and bones for easy carving.
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Directions
1. With a boning knife, carefully cut rack of ribs as one slab away from roast and tie back on with butcher’s twine between each bone. (If possible, have your butcher do it.)
2.Combine pepper, salt, garlic and dried herbs. Rub the entire ribeye roast with seasoning blend and wrap tightly in plastic; refrigerate overnight.
3. Preheat oven to 325°F. Remove plastic from roast and place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
4. Flip roast so that fat side is now up. Continue roasting approximately 1 hour or until internal temperature reaches 125°F for a deep pink interior.
5. Transfer prime rib roast to a cutting board and let rest 20 minutes; remove twine and bones for easy carving.