“This is my all-time favorite prime rib recipe,” shared Chef Chris Fagan, Hospitality House Culinary Instructor. “It’s always a hit—especially at holiday gatherings—and I’m happy to share my special recipe with BriarPatch. I hope to one day make this with my students at Hospitality House.”

15 lb. prime rib roast (I recommend Nevada County Free Range Beef, from BriarPatch)
1 cup kosher salt
¼ cup cracked black pepper
2 Tbsp. garlic powder
15 garlic cloves
1/8 cup fresh thyme leaves

Trim fat. Make 15 cuts through the top of the rib.
Push a garlic clove into each cut. Mix remaining ingredients together and rub them over the top of the rib. Cover and place in refrigerator for at least 10 hours.
Preheat oven to 350°.
Place rib in the center / middle shelf. Cook 1 hour, rotating the rib every 20 minutes. After 1 hour, reduce oven temperature to 275°.
For 1 more hour, check the temperature of the prime rib every half hour. Prime rib is cooked to medium rare when 115°.
Remove from oven and allow to rest for 15 minutes. Remove the fat cap from the rib. Slice and serve with horseradish or au jus.
Serves 12-15

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