Prime Rib with Chimichurri Sauce

Serves: Four | Prep: 15 min | Cook: 2 hr

Ingredients:

Prime Rib:
5 lb prime rib/ rib roast
1 Tbsp salt
2 tsp pepper

Chimichurri Sauce:
1 cup fresh parsley
1 cup fresh cilantro
1 Tbsp fresh oregano
4 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp red pepper flake
1/2 tsp salt
1/4 tsp pepper

Directions:
Remove the meat from the refrigerator at least one hour before cooking so it can come to room temperature.

Preheat oven to 500°F /250°C. Pat the meat dry with paper towels, then season it generously with salt and pepper. Place the roast fat side up in a roasting pan and cook for 15 minutes at 500°F. Reduce the oven temperature to 325°F/160°C and continue cooking for about 1 hour and 40 minutes for medium-rare, or until the internal temperature reaches 145°F/60°C. Remove the roast from the oven, cover it loosely with aluminum foil, and let it rest for 20 minutes before carving.

To make the chimichurri sauce, place all the ingredients in a food processor and blend until you reach your desired consistency. Spoon the sauce over the sliced prime rib just before serving.

**Tip the chimichurri sauce can be made up to 3 days in advance.

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