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Had a 3lb rib loin from Sam’s and had never done prime rib with anything but the whole loin so I wasn’t sure. Started by melting butter and garlic, oregano, rosemary, and thyme in a pan. After getting that hot I poured most of it off (to the side for later) only leaving a little bit in the pan. Seasoned the meat with salt, pepper, and garlic powder. Got that pan screaming hot and seared on all sides. Transferred the ribeye loin to a baking pan and spooned half of the reserved herb butter right on top. Convection oven on 200 for a cpl hours, I’m not even sure how long because I was working, and pulled when internal temp hit 120. Immediately wrapped in foil and spooned remaining herb butter and placed in an insulated box. Came back 30-45 mins later and unwrapped the meat. Sliced a beautiful med rare and spooned a little of the au jus/herb butter/drippings from the foil on top. Plated with loaded garlic mash. It was freaking outstanding. I will most definitely do this again.
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