Name: Garlic Herb Prime Rib
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 2-6 lb prime rib, boned and tied; 8 oz Chef Shamy Garlic Butter, softened; 1 T each dried thyme, dried oregano, and salt; ½ T dried rosemary; 1 tsp pepper

Meat

PRIME RIB! Let’s just say we were really excited to make this recipe. Because there’s nothing better than a succulent, well-seasoned piece of meat.

In my opinion, prime rib beats almost any other cut of beef out there. It’s got a lot of fat, and a lot of flavor that comes from the bone. But we’ve got some tricks up our sleeve to make it even more tasty!

Garlic Herb

We start with lots of our Chef Shamy Garlic Butter, at room temperature. We don’t want it melted, but we can’t have it cold. Because our butter is shelf stable, you can leave it out on your counter. If you normally keep it in your fridge, just set it out for a few hours and it will soften up. It needs to be a consistency that can be mixed….

…Because we’re adding some herbs, man! Thyme, oregano, and rosemary. The recipe calls from dried, but if you have fresh, feel free to use it. Just remember that the measurements will be different. The general rule is to triple the amount of fresh herbs. So in this recipe, it calls for 1 tablespoon of dried thyme– you could use 3 tablespoons of fresh thyme.

Anyway, mix all of the herbs (and salt and pepper) into the softened Garlic Butter.

Then rub the entire surface of the meat with it. The whole surface!

Cooking Prime Rib

We used a dutch oven to put our meat in. I’d recommend doing the same, or something similar. The meat should start at 450°, to seal in all the juices, then cook the rest of the way at 325°.

The cooking time depends on how you like your meat cooked. I’m a medium rare guy, but everyone has their own preference. Here’s the temps:

Rare: 120-125°F

Medium rare: 130-135°F

Well done: 140-145°F

Regardless of your temperature, you need to let the meat rest once it’s out of the oven for 10-20 minutes. Then you can chow down!

Enjoy!