Garlic Herb Crusted Prime Rib



1 (4 pound) rib roast

kosher salt

Freshly ground black pepper

1 1/2 cups chopped fresh rosemary

1 1/2 cups chopped fresh thyme 

1 tablespoon minced garlic

2 tablespoons butter 

2 tablespoons olive oil

4 tablespoons canola oil

2 egg whites




About an hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.


Liberally and somewhat erotically, rub the canola oil over the prime rib then generously season it with the salt n' pepa. 


Heat a cast iron skillet to medium high.


Once hot. Place that glorious hunk of meat fat side up in the pan and cook for about 3-4 minutes. Repeat for all three sides except the fat cap. Depending on the size/shape of your prime rib you may need to use barbecue tongs to hold it upright as all sides get their brown on.


Remove from the pan and set aside.


Preheat the oven to 325.


Keeping those glorious meat juices in the pan, reduce heat to medium and add the olive oil and butter. Once the butter has melted add the herbs and garlic. Stirring occasionally, cook for about one minute, or until the enticing aromas of toasting herbs begins to flood your olfactory. Spoon the contents into a bowl.


Place the prime rib on a roasting rack (and pan) fat side up. Brush the egg whites on all sides of the prime rib and then rub/pat/massage the herbs and garlic all over the prime rib's body.


Place the prime rib in the oven on the middle rack. Cook for 30 minutes then rotate so side facing the back of the oven is now facing the front.


Cook about another 45 minutes and repeat, checking the temperature. For medium rare an internal temp of 120 means it’s time to remove from the oven as the the roast will continue to cook after removing from the oven and getting it's rest on.


Checking every 15 minutes or so remove the roast from the oven once the internal temp reaches 120. For medium, leave in the oven until internal temp reaches 125-130. For well done skip all the above steps and just buy a damn pot roast.


Place it on a cutting board to rest, uncovered, for about 20 minutes. Slice to the desired thickness. Thank me. Get your eat on.