ChefZone Prime Rib

Recipe by Chef Alan Wong

1 Sterling Silver Ribeye ½ Cut Roast, Lip On 6-8 lb ave size (#116615 Location: ChillZone)

1 ½ tsp per lb Kosher Salt

1 ½ tsp per lb Rosemary

1 ½ tsp per lb Thyme

Make sure the prime rib is at room temperature.

Season with salt, rosemary and thyme as early as 2 to 6 hours prior to cooking.

Preheat oven to 300F.

Place prime rib on a rack.

Roast for about 1 hour 40 minutes or 12 minutes per pound.

It should reach an internal temperature of 115F.

Remove it to rest for 20 minutes.

Before serving, set the oven to 500F and cook for another 15 minutes.

Remove it when the internal temperature reaches 125 – 130F.

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