There’s nothing like a huge sizzling piece of meat making its way to the table to make the crowd just go crazy every time. Trust me, I do too! This recipe has layers and layers of garlic and herbs on the outside, and it’s succulent, rich and juicy on the inside. It’s prime rib perfection in every bite. It makes my mouth water just thinking about it! My tip: since prime rib can be a pricey cut of meat, use this same recipe with an eye of round or tri-tip cut of beef. You can stay on flavor and on budget!
Position oven rack on the lowest level and preheat to 450 degrees.
Place the garlic, parsley, thyme, mustard, Worcestershire sauce, salt, and pepper into the bowl of a food processor fitted with a metal blade.
Process into a coarse paste.
Coat outside of rib roast generously with olive oil.
Smear the paste over the top and sides of the rib roast.
Place the roast bone-side down (fat side up) on a rack in a heavy roasting pan.
Add cup of water to pan and place in the pre-heated oven.
Roast at 450 degrees for 15 to 20 minutes.
Reduce oven temperature to 350 degrees and continue roasting for 1 1/2 to 2 hours, or until a thermometer with the tip inserted to the center of the roast reaches 125 degrees.
Transfer the roasted prime rib to a serving platter, and let rest for 15-20 minutes.