Lemon Thyme-Crusted Beef Rib Roast
This prime rib is worthy of a very special occasion. From Patricia Mitchell's article on prime rib and beef tenderloin.
Place roast, fat side up, in shallow roasting pan. Insert an ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven for 2-1/4 to 2-1/2 hours for medium rare, or 2-3/4 to 3 hours for medium.
Remove roast when meat thermometer registers 135°F for medium rare or 150°F degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Internal temperature of roast will continue to rise about 10 degrees to reach 145°F for medium rare and 160°F for medium. Carve roast into slices.
Makes about 8 servings.
Note: Complement your Rib Roast perfectly with Creamy Horseradish Chive Sauce or Quick Peppercorn Sauce.
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