When you’re a fan of red meat and barbecue recipes, you can hardly resist a tasty, juicy and well-grilled prime rib. And if in addition it is a rib of beef grilled with thyme and rosemary, we can only hope for the coming of beautiful days, and the complicity of embers.
2 beef ribs, about 800 g each
2 sprigs of thyme
2 sprigs of rosemary
6-8 tsp. tablespoon olive oil
1 C. teaspoon white pepper
flower of salt
To season your prime rib, start by crushing the pepper, peeling the thyme and rosemary, then chopping half the rosemary. Then put the ribs in a deep dish, sprinkle them with thyme, rosemary and crushed pepper, sprinkle them with olive oil and let them 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 get it rare (extend the cooking time by a few minutes for medium meat, and more for well-cooked meat).