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1 5-lb to 6-lb prime rib roast
1 Tbsp. fresh rosemary leaves
1 clove fresh garlic, minced
Rub the meat all over with the garlic and rosemary leaves. Then seal the meat in a large ziplock plastic bag, along with the rosemary and garlic. Let rest refrigerated over night, or at least 6 hours. Put the roast in a roasting pan and insert a meat thermometer. Place in a preheated 500 degree F. oven for 15 minutes. Then reduce the heat to 350 degrees F. and cook until the internal temperature of the meat is 130 degrees F. (This will take about anywhere from an hour to an hour and twenty minutes). Remove the roast and let it rest five to ten minutes before carving.
1 Tbsp. fresh rosemary leaves
1 clove fresh garlic, minced
Rub the meat all over with the garlic and rosemary leaves. Then seal the meat in a large ziplock plastic bag, along with the rosemary and garlic. Let rest refrigerated over night, or at least 6 hours. Put the roast in a roasting pan and insert a meat thermometer. Place in a preheated 500 degree F. oven for 15 minutes. Then reduce the heat to 350 degrees F. and cook until the internal temperature of the meat is 130 degrees F. (This will take about anywhere from an hour to an hour and twenty minutes). Remove the roast and let it rest five to ten minutes before carving.
