I’m sure medium rare is not everyone’s favorite, but remember… You can always cook yours more!
This is a three rib 7 pound rib roast!
1 stick of butter, 4 TBL parsley (I dry my own so maybe less if the store stuff, 1 TBL fresh Thyme, 8 cloves of garlic chopped pretty fine.
Slice along the bones to separate the meat from the rib rack. Only go 3/4 of the way back, do not slice all the way through! (This makes it easier to carve)
Make a butter paste and rub all over the prime rib especially between the bones and the bottom.
Then coat with kosher salt and pepper. You could add your salt and pepper to the rub, but I like it better this way
I preheat the oven and cook at 325 for 15 min ish per pound for medium rare. I recommend a meat thermometer set at 130 degrees as you can never trust temperature and an oven.
Remove at 130 and let rest for 15-20 minutes. The temperature will rise to 135.
I don’t do the “500 for 15 minutes” because it destroys my oven, smokes out the house, and I see no difference in the final product.
