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1.
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Place the roast in a roasting pan with the fatty side up.
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In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
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Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
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2.
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Preheat the oven to 500*F. (260 C).
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3.
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Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325*F. (165C), and continue roasting for an additional 60 to 75 minutes.
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The internal temperature of the roast should be at 135*F. (57C) for medium rare.
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4.
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Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
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Note: I chose to sear the meat then do cook the meat at the low temperature for a long time.
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It turned out great.
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Here is the information: Time and Temperature There are two ways you can roast it: At a low temperature for a long time, or At a high temperature for a shorter time.
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Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.
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It's possible to combine the two methods by starting the roast at a high temperature to sear the outside of it, then turning down the oven after 30 to 45 minutes to finish the roasting.
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If roasting at 325*F. (165*C), the meat will take about 17 to 20 minutes per pound.
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If you start the roast at 450*F. (235*C) for the first 30 minutes and then reduce the temperature to 325*F. (165*C), allow about 13 to 15 minutes per pound.
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The meat was tender and delicious.
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I followed the directions exactly, only adjusting the time spent baking at 325*F. for my 7 1/2 pound prime rib.
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Because of the relatively low cooking temperature in the end, I waited until the roast temped at 135*F. before I pulled it out.
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After resting 20 minutes it was a perfect 145*F. I'm still reeling from how good this turned out -- better than ANY restaurant I've had it at!
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P.S.
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I was worried that cooking at 500*F. was burning that yummy crust created by the garlic and thyme, but I kept faith and stuck with it and it turned out nice and crispy, not burned at all.
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**A Test I did was Wonderful!
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Even though I cooked a 4.5 lb roast, I made the amount of garlic mixture called for in the recipe, which covered the fat very generously and produced a delicious crust.
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One reviewer mentioned their garlic was bitter.
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I imagine that the high initial temperature of 500*F. scorched the garlic.
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I seared my roast at 460*F. for 12 minutes, and then since the fat seemed like it was on the verge of smoking, I turned the oven down to 400*F. for the last 8 minutes.
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I then roasted at 350*F. rather than the 325*F. in the recipe, until my meat thermometer read 130*F. It was juicy with beautiful pink color in the center.
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I did add some beef broth to the bits at the bottom of the pan and it made a lovely thick, rich, dark au jus.
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I would love to use this on other cuts of beef using the same method.
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Use an instant read thermometer and you cannot go wrong.
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I'm planning on using it again for our Christmas dinner.
