Prime Rib from Yves-Marie Le Bourdonnec

Ingredients

• 1 (4-5 lbs) prime rib roast
• 4-5 garlic cloves, minced
• 2 tbsp. olive oil
• 1 tbsp. kosher salt
• 1 tbsp. freshly cracked black pepper

Instructions

1. Remove the prime rib from the refrigerator and let it sit at room temperature for at least 2 hours before cooking.
2. Preheat the oven to 450°F.
3. In a small bowl, combine the minced garlic, olive oil, salt, and pepper to make a rub.
4. Using your hands, rub the garlic mixture all over the prime rib.
5. Place the prime rib in a roasting pan, bone side down.
6. Roast the prime rib for 15 minutes at 450°F, then reduce the heat to 350°F and continue roasting for 1-1.5 hours, or until a meat thermometer inserted into the thickest part of the roast registers 120°F for medium-rare, or 130°F for medium.
7. Remove the prime rib from the oven and let it rest for 15-20 minutes before carving.

Serving Suggestions

• Serve the prime rib with a side of creamy horseradish sauce and a simple green salad dressed in a light vinaigrette.
• Pair with a bold red wine, such as a Cabernet Sauvignon or Bordeaux.
• Leftovers can be sliced thin and used for sandwiches or added to salads.

Verdict

This prime rib is an impressive and mouth-watering centerpiece for any holiday or special occasion meal. The garlic rub adds depth of flavor to the buttery and tender meat. It’s important to let the roast rest before carving to allow the juices to redistribute and ensure maximum juiciness. Serve with a crisp salad and glasses of your favorite red wine for a meal to remember.