• 2 ribs of beef, about 800 g each
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 6-8 tbsp. olive oil
  • 1 C. pepper

fof salt


To seasoning your prime rib, begin by crushing the pepper, peeling the thyme also rosemary, then chopping half the rosemary. Then putting ribs in a deep dish, sprinkle them with thyme, rosemary and cracked pepper, drizzle them with olive oil and leave to marinate for about 30 minutes.

During this time, don’t forget to start your barbecue. When the embers are ready, place the ribs on a grill and place it on the barbecue, about 8 cm above the embers. Cook the meat for about 7 minutes on each side to make it rare (extend the cooking time by a few minutes for medium meat, and more for well-cooked meat


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