Prime rib is one of the moistest and most flavorful cuts of beef, so it’s no wonder it’s considered a real treat by many, and usually ends up taking center stage at a Christmas feast.

The cut is from high up on the animal’s back, which gets little exercise, and therefore creates the most tender of cuts.

Make sure, when buying your prime rib, you select the cut with the highest amount of marbling, and this will ensure perfect prime rib roast every time!

Preparation time: 15 minutes (plus 1 hour sitting time)

Cooking time: 1 1/2 hours (plus 15 minutes resting time)

Total time: 3 hours

Servings: 8

Ingredients:

• 10 pound prime rib roast
• 10 cloves of garlic
• 2 teaspoons of ground black pepper
• 2 teaspoons of salt
• 2 teaspoons of dried thyme
• 2 tablespoons of olive oil

Directions:

1. Preheat the oven to 500°F. Finely mince the garlic using a sharp chef’s knife and cutting board.

We recommend using the Chef Remi Chef’s Knife as the blade is made from razor sharp stainless steel, which can easily cut through slippery items, such as garlic, celery and onions.

We recommend the Chef Remi Cutting Board as it naturally kills surface bacteria, so you can slice and chop away, without worrying about germs or food poisoning.

2. Now, place the prime rib into a roasting pan, fatty side up.

3. Place the minced garlic, pepper, salt, thyme and olive oil into a small bowl and mix well using a mini spatula.

The Chef Remi 3 Piece Spatula Set includes a spoonula (half spoon half spatula) for folding dough, a square spatula for scraping mixing bowls, and a mini spatula for frosting cakes, or mixing and spreading sauces or marinades – the ultimate kitchen set!

4. Spread this mixture over the fatty layer of the prime rib using the mini spatula. Allow the rib to sit at room temperature for an hour.

5. Bake the prime rib for 20 minutes. Then reduce the temperature to 325 °F and continue to roast for another 60 to 70 minutes.

6. Insert a meat thermometer into the prime rib and make sure it registers to 135°F.

We recommend you use the Chef Remi Cooking Thermometer as it has been designed to give you instant accurate temperature readings.

It has a long probe, so you can get right into the middle of your roast where it is the furthest away from the heat source.

And it has a ‘freeze' temperature button, which allows you to 'freeze' the temperature while the probe is in the food. This is because, as soon as you remove the probe, the temperature it registers will drop as it reacts with the cool air.

Without this freeze function, you may assume your prime rib roast is cooler than it actually is, and you end up cooking for far too long and ruining it!

7. Allow the prime rib to rest for 10 to 15 minutes. This helps it to retain its juices before carving.

We recommend you use the Chef Remi Carving Knife. It’s lighter, thinner and more flexible than a standard chef’s knife, so you can carve thinner slices as well as debone meat easily.

It also has a narrower spine than a chef’s knife, to give you uniform, precise meat slices, and a curved tip, which allows you to expertly shape corners.

Merry Christmas!