1 prime rib roast
10 garlic cloves (minced)
2 Tbsp olive oil
2 tsp salt
2 tsp black pepper (ground)
2 tsp thyme (dried)
Place the roast in a roasting pan with the fat side facing up. Mix the garlic, olive oil, salt, pepper and thyme together in a small bowl. Spread the mixture over the fat side of the roast and let the roast sit out until it reaches room temperature (no longer than 1 hour).
Preheat the oven to 260 °C.
Bake the roast for 20 minutes in the preheated oven. Reduce the temperature
to 165 °C and continue roasting for an additional 60 to 75 minutes. The internal temperature should be at 57 °C for medium rare roast.
Let the roast rest for 15 to 30 minutes after you remove it from the oven and before carving. Heat drives juices to the centre of the meat, and a rest gives them the chance to redistribute themselves.
Cooks in: 125 minutes
Pairs well with Survivor Cabernet Sauvignon.