Directions

1. Prepare the Prime Rib:
– Preheat your oven to 450°F (230°C).
– In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
– Rub this mixture thoroughly over the prime rib, ensuring the roast is evenly coated.
– Place the roast, fat side up, on a rack inside a roasting pan.

2. Roast the Prime Rib:
– Start by roasting the prime rib in the preheated oven for 15 minutes.
– Lower the oven temperature to 325°F (163°C) and continue roasting for 2 to 2.5 hours, or until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare. Use a meat thermometer for precision.

3. Prepare the Currant Glaze:
– While the prime rib roasts, combine the red currant jelly, red wine, Dijon mustard, balsamic vinegar, rosemary, and thyme in a small saucepan.
– Cook over medium heat, stirring occasionally, until the jelly is fully melted and the glaze is smooth. Set aside.

4. Glaze the Prime Rib:
– About 15 minutes before the roast is finished, generously brush the currant glaze over the top and sides of the roast.
– Continue roasting until done.

5. Rest the Roast:
– When the roast reaches your desired internal temperature, remove it from the oven and tent it loosely with aluminum foil.
– Let the roast rest for 20-30 minutes to allow the juices to redistribute throughout the meat.

6. Serve:
– Slice the prime rib and serve with the remaining currant glaze on the side. Prepare to be wowed by the flavors!

Prep Time
– 20 minutes

Total Time
– 3 hours (including roasting and resting time)

Calories
– Approximately 650 calories per serving

Servings
– Makes about 8 servings