Louis Prima Rib

Like the singer and bandleader Louis Prima, prime rib is an attraction that takes centre stage. This deliciously seasoned standing rib roast is juicy, tender and bursting with flavour. It's enough to satisfy the appetites of all the members of a big band.

  • 8 lbs bone-in prime rib, boned and tied
  • 3 1/2 tsp sea salt
  • 1/2 tbsp freshly ground black pepper
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 tsp fresh thyme, finely chopped
  • 6 cloves of garlic, minced
  • 3 tbsp olive oil

  1. Season the prime rib with 2 teaspoons of sea salt, cover loosely with plastic wrap and set aside at room temperature for 3 hours. Roasts should be brought to room temperature before going into the oven to ensure more even cooking.

  2. Pre-heat oven to 500°F and ensure the rack is in the lower third of the oven.

  3. In a small mixing bowl, stir together ½ tablespoon of sea salt, the black pepper, rosemary, thyme, garlic and olive oil.

  4. Remove the plastic wrap and pat dry the roast with paper towel to remove any moisture.

  5. Rub the roast with the seasoned olive oil until completely covered, place into a roast pan bone side down, and put a meat thermometer into the thickest portion of the meat, making sure that the thermometer isn’t touching a bone. Bake at 500°F for 15 minutes.

  6. Lower the heat to 325°F and continue to cook for 1 hour and 40 minutes, or until the thermometer reads 130°F for medium rare, 140°F for medium, 150°F for medium well. Reduce the cooking time for a rare roast, or cook to 120°F.

  7. Transfer the roast to a cutting board, tent loosely with tin foil and let rest for 30 minutes before carving.

  8. Remove the string and bones,Cooking Tip: Cooking times will vary depending on the shape of the roast and the temperature of the meat when it goes into the oven. A flatter roast will cook more quickly than a thicker one, and a chilled roast will take more time than one closer to room temperature. and slice into portions.

Cooking Tip: Cooking times will vary depending on the shape of the roast and the temperature of the meat when it goes into the oven. A flatter roast will cook more quickly than a thicker one, and a chilled roast will take more time than one closer to room temperature.