Prime Rib Roast in the Pressure Oven
By Wolfgang Puck
Prime Rib Roast in the Pressure Oven
By Wolfgang Puck
Yield/Serves:
Makes 8 to 10 servings
- 1 6-pound prime rib, tied
- 1 cup extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 10 cloves garlic, chopped
After removing the prime rib from the refrigerator, allow it to sit at room temperature for about 30 to 40 minutes to ensure even cooking.
Rub the tied prime rib with 1 cup of oil and season heavily with salt and pepper on all sides. Rub the roast with the chopped herbs and garlic on all sides,
Place the prime rib in the roasting pan on the rack provided. Cook for 45 minutes for rare, 50 minutes for medium and 55 minutes for medium well.
Remove the roast from the oven at desired temperature and let it rest for 15 minutes before slicing.