juicy, garlic crusted prime rib. You'll be surprised how easy it is to make a good

prime rib. We'll start with a seven pound bone-in beef prime rib and I like to cut

the bones away and tie them back with the kitchen string. And you can ask your

butcher to do this for you. This makes the prime rib way easier to serve and

the meat stays super juicy. If you are cutting the ribs away from the roast, you

will need a long kitchen string. Make the first tight loop around the roast and

tie a knot, then create another two or three loops to tightly hold the ribs

onto the roast and secure the end with another not. Now generously season the

meat all over with two teaspoons of salt.

Now cover it loosely with plastic wrap and let it rest on the counter for about

three hours to come to room temperature. The roast will bake much more evenly if

it's at room temperature to start. When the roast is nearly at room temperature,

you can start on the garlic and herb crust. Mince six large garlic cloves and

transfer them to a small bowl and because this roasts at a high

temperature, it is important to mince the garlic with the knife and not use a

garlic press. For this recipe mince one teaspoon of fresh rosemary leaves from

one sprig, or if you don't have fresh, you can use half a teaspoon of dried

rosemary. Strip the leaves from two sprigs of thyme to get half a teaspoon

of minced thyme or you can use a quarter teaspoon of dried thyme. Transfer the

herbs to the bowl with the garlic, then add half a tablespoon of sea salt, half a

tablespoon of black pepper and three tablespoons of light olive oil, or any

oil that has a high smoke point. And you just have to take a whiff of this rub to

know that it's gonna be good. Our roast is now about at room

temperature. Lightly pat it dry with a paper towel. Now rub the seasoning mix

all over, focusing on the top and sides.

Transfer the prime rib to a roasting pan with the bone side down. The bones create

a rack for the roast. Now pre-heat your oven to 500˚F

and place an oven-safe thermometer in the thickest portion of

the meat, then bake it 500˚F for 15 minutes. Now, without

opening the oven door, reduce the heat down to 325˚F and

continue baking for 14 to 15 minutes per pound for medium doneness. Mine took

another hour and a half. My house smells so good right now,

smells like Christmas! All right and once that comes out of the oven, you want to

take out the thermometer and do not slice into it right away. You want to let

this rest for at least 30 minutes so tent it with foil loosely. Alright and

just leave it alone for a good half-hour and because it's on the ribs, you could

just tent it right over the pan. If it doesn't have the ribs on your roast,

transfer it to a cutting board, then tent it so you won't overcook it. All right

and while that's resting, I'm gonna make some mashed potatoes. All right,

mashed potatoes are done and it is time to carve up this prime rib because

everybody's getting hungry. Okay... mmm... hmm... I cannot wait to cut into this and you can

use a carving set or just the fork and a knife, whatever you have on hand. Okay,

here we go.

All right and cutting the ribs off ahead of time like that makes it super easy to

serve. Yum-yum and you also want to take the string off too when you're serving

for a crowd coz I've never been able to make the string taste good... I don't know...

Okay, there we go.

YUM! I cannot wait and I don't know where my steak knife is right now so

this is gonna do. And these mashed potatoes, these are the ones that we make

every major holiday. They are so creamy and fabulous. I'll leave a link below.

Okay,

here it is the moment I've been waiting for. It's just melt-in-your-mouth

delicious. I love that garlic crust. it adds so much flavor to the prime rib. Wow!

This is fabulous. I gotta have another bite. Prime rib is

actually super easy to make. Don't be intimidated by. If you've never made it

before, the key is to get a good thermometer because you just can't go

wrong unless you over bake it. That's usually where people mess up, but prime

rib is super easy. I hope you're excited to make this and if you like this video,

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