High-Low Prime Rib with Herb Garlic Marinade
From the Book “Tender Grass-Fed Meat”
PREP: 2 hours
COOK: 35+ minutes
READY: 2+ hours
Here’s a 2-rib prime rib roast, with fat cap OR cover with a thin slice of pastured butter.
Steps to Make It
For the Marinade
- 1 tbsp Fresh Rosemary Leaves
- 1 tbsp Fresh Thyme Leaves
- 1 tbsp Fresh Italian Parsley Leaves
- 4 Cloves of Garlic, Peeled
- 1 tsp Freshly Ground Black Pepper
- 3 tbsp Unfiltered Olive Oil
- 1 tsp Coarse Sea Salt, Crushed
1) The day before you plan to cook the roast, make the marinade. Place the fresh herbs and garlic on a cutting board, and chop together until they are all finely chopped, and well combined. Mix the chopped herbs and garlic with the black pepper and the olive oil. Mix well. Rub the marinade over the meat sides of the roast. Let sit at room temperature for 1 hour, then cover and refrigerate overnight.
2) An hour before you plan to cook the roast, remove it from the fridge so it can come to room temperature.
3) Preheat the oven to 425 degrees. While the oven is preheating, scrape the marinade off the meat sides of the roast with a spoon, and reserve. Sprinkle the salt on all sides of the roast, including the bone side. Put the herb garlic marinade on top of the fat cap, pressing it into the fat.
4) When the oven has preheated, place the roast in the center of a large roasting pan, bone side down. Place the roast in the oven and cook for 20 minutes.
5) Reduce the heat to 300 degrees. Cook for 25 minutes.
6) Reduce the heat to 250 degrees. Cook for 10 minutes. Check and see how done the roast is based on personal preference. If the roast is not done to your taste, keep checking at 5 minute intervals.