WHOLE FOODS PRIME RIB RECIPES

Steps:

• Preheat the oven to 475F.
• In a food processor, pulse garlic until chopped.
• Add rosemary, thyme, oil, salt and pepper and pulse until you have a chunky paste.
• Rub the roast all over with the paste and place bone-side down in a roasting pan.
• Roast in the middle of the oven for 20 minutes.
• Reduce oven temperature to 375F and continue roasting about 1 hour longer.
• Use a meat thermometer inserted into the center of the roast (not touching bone) to check the temperature in several spots and continue roasting meat, checking temperature every 5 or 10 minutes, until about 10 degrees shy of your preferred level of doneness.
• The meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees.
• Target temperatures are 130F to 135F for medium rare and 135F to 145F for medium.
• Transfer roast to a cutting board, bone-side down, and let stand 25 minutes before carving.
• Meanwhile, carefully spoon off and discard fat from dark juices in the roasting pan.
• Use oven mitts to place pan over medium-high heat and add broth.
• Simmer, scraping up browned bits from the bottom of pan, until reduced to 1 cup, about 10 minutes.
• Carve the roast by running a long, sharp knife between the rib bones and meat to separate them.
• Slice meat into portions, arrange on a platter with the bones (there's meat left on the bones and some people may want one) and spoon hot pan juices over the top.