A show-stopping roast that’s surprisingly simple. This prime rib uses a fragrant rub of fresh garlic, thyme, sea salt, black pepper, and The Olive Leaf Garlic Infused Olive Oil. Start hot to build a crust, finish low and slow for a juicy center, and—chef’s kiss—add a light drizzle of Traditional Balsamic at the table.

Ingredients

• 1 (10 lb) prime rib roast (standing rib), fatty side up
• 10 cloves garlic, minced
• 2 Tbsp The Olive Leaf Garlic Infused Olive Oil
• 2 tsp sea salt
• 2 tsp freshly ground black pepper
• 2 tsp dried thyme (or use fresh, finely chopped)

Instructions

1. Make the rub. In a small bowl, mix garlic, Garlic Infused Olive Oil, salt, pepper, and thyme into a spreadable paste.
2. Season & temper. Place roast in a pan, fatty side up. Spread the paste over the top and sides. Let sit at room temp about 1 hour.
3. Sear hot. Preheat oven to 500°F. Roast 30 minutes to form a crust.
4. Roast to temp. Reduce oven to 325°F and continue cooking 60–75 minutes, or until an instant-read thermometer in the center reads 135°F for medium-rare (aim for 120–125°F rare, 140°F medium—carryover heat will rise a few degrees).
5. Rest & carve. Let rest 10–15 minutes; slice across the grain.
6. Finish (optional). Drizzle slices with The Olive Leaf Traditional Balsamic for a gourmet touch.

Food-safety note: USDA recommends 145°F with a 3-minute rest for beef roasts; choose doneness to your preference.

Tips & Variations

• Smaller roast? Time varies—always trust your thermometer. Plan ~10–12 min/lb at 325°F after the initial sear.
• Overnight flavor: Rub and refrigerate uncovered overnight for an even better crust; bring to room temp before roasting.
• Pan jus: Deglaze the pan with a splash of beef stock and Traditional Balsamic; simmer 2–3 minutes for a quick sauce.
• Herb swap: Rosemary pairs beautifully with thyme—use half and half.

Serve It With

Roasted potatoes, creamed spinach, or a crisp salad dressed with Blood Orange Olive Oil + Cranberry Pear Balsamic. For wine, try Cabernet Sauvignon, Syrah, or a bold red blend.