Time
290 min
Serving
8 persons
Calories
340
I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!
Ingredients
- garlic: 4 clove (chopped, to taste)
- rosemary: 0.25 tsp (to taste, dried)
- pinch crushed dried sage: 1 piece
- pinch finely ground dried thyme: 1 piece
- salt and ground black pepper: (to taste)
- bone-in prime rib roast: 1 piece (4.5 pound)
- Worcestershire sauce: 0.25 cup (to taste)
- soy sauce: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
-
Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
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Preheat an oven to 500 degrees F (260 degrees C).
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Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.
