1 hr 55 min
1 (4- to 5-pound) rolled beef prime rib roast
6 cloves garlic, each cut lengthwise into thirds
4 medium carrots, cut into 1-inch pieces
2 medium onions, each cut into 8 wedges
1/2 cup chopped fresh parsley
2 bay leaves
1 cup water
2 teaspoons chopped fresh thyme leaves*
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
*Substitute 1 teaspoon dried thyme leaves.
Heat oven to 450°. Place roast in 13x9-inch baking pan. Cut 18 slits with tip of sharp knife through fat and into meat just large enough for garlic. Insert garlic piece into each slit.
Place carrots, onions, parsley and bay leaves around roast; pour water over vegetables.
Stir together thyme, pepper and salt in small bowl; sprinkle mixture over roast.
Bake 30 minutes to brown outside of roast.
Reduce oven temperature to 325°. Bake for 1 hour-1 hour 15 minutes or until meat thermometer reaches 130°F. Let stand 10 minutes or until meat thermometer reaches 140°F.