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Roast Prime Rib with Thyme




Source of Recipe


Cooking Pleasures Dec 03/Jan 04






Recipe Introduction


Be sure to let the roast rest before carving to allow the meat's temperature to rise and the juices to be reabsorbed.





List of Ingredients



• 1 (9- to 10-lb) prime rib roast (cut from small or short end)*
  
• 2 T dried thyme
  
• 2 T coarse sea salt
  
• 1 T freshly ground pepper
  






Instructions



1. Position oven rack in lower third of oven. Heat oven to 450. Place roast, ribs down, in roasting pan. Sprinkle with thyme, salt and pepper, rubbing each thoroughly into meat.
   
2. Bake 30 minutes. Reduce oven temperature to 350, bake an additional 1 hour 30 minutes to 1 hour 40 minutes or until internal temperature reaches 120 (for medium-rare). Remove from oven. Cover loosely; let stand 30 minutes before carving. (Temperature will rise 5 to 10 degrees during resting.)
   
3. Remove string and bones from roast. slice into 3/4-inch slices.
   






Final Comments


12 servings

*Have the butcher remove the chine bones, or back bones, from the roast. Ask the butcher to remove the ribs from the roast and tie them back on. This allows for easy slicing. In addition, the ribs form a natural rack for the roast, serving to conduct heat and adding considerable flavor.