NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Prime rib roast (trimmed)

0.5 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 450°F to prepare for the initial sear.

• 2

  In a small bowl, combine the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper to create an aromatic herb paste.

• 3

  Rub the herb paste evenly over all sides of the trimmed prime rib roast, pressing it into the meat to ensure the crust adheres.

• 4

  Place the roast in a shallow roasting pan and cook for 15 minutes at 450°F to develop a golden-brown exterior.

• 5

  Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 135°F for a perfect medium-rare finish.

• 6

  Remove the roast from the oven and transfer it to a cutting board, letting it rest for at least 15 minutes to allow the juices to redistribute.

• 7

  While the meat rests, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and crisp-tender.

• 8

  Slice the rested prime rib against the grain and serve immediately alongside the steamed asparagus.