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Garlic Herb Prime Rib蒜香香草烤牛肋排
A 8-serving recipe with a 240-minute beginner workflow, exact seasoning and visible checkpoints.整块牛肋排配蒜、迷迭香和百里香烘烤，烤前准备与出炉静置都需提前安排。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- The night before, sprinkle a 5-lb / 2.3-kg bone-in rib roast all over with 2 tbsp kosher salt; refrigerate uncovered on a rack over a tray. Next day, mash 4 tbsp soft butter with 6 minced garlic cloves, leaves from 3 rosemary and 4 thyme sprigs, and 1 tbsp black pepper. Have a roasting pan with rack, foil and an instant-read thermometer.前一晚，5磅（2.3公斤）带骨肋眼烤肉全身撒2大匙粗盐，放架子上置托盘，不盖冷藏。次日，4大匙软黄油与6瓣蒜末、3枝迷迭香和4枝百里香叶、1大匙黑胡椒压匀。备带架烤盘、锡纸和快显温度计。
Written for 8 servings · cooking more? Use batches按 8 人份写 · 加量请分批按 8 人份寫 · 加量請分批Para 8 porciones · si haces más, por tandas8인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 8 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方8人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Bone-in beef rib roast带骨牛肋排烤肉5 lb磅
- Garlic大蒜6 cloves瓣
- Rosemary迷迭香3 sprigs枝
- Thyme百里香4 sprigs枝
- Butter黄油4 tbsp大勺
- Fine salt细盐2 tbsp大勺
- Black pepper黑胡椒1 tbsp大勺
Method做法
Set a rack in the middle of the oven and preheat to 248°F (120°C).
烤架放到烤箱中层，预热烤箱。
The preheat light or signal confirms the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Rub the butter mixture all over the roast, then set it fat-side up on the rack.
把黄油混合物抹满整块烤肉，脂肪面朝上放在烤架上。
The whole surface is coated.整个表面都抹匀。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands for 20 seconds after handling the raw roast.碰过生肉后洗手20秒。
Roast low and slow, and start checking the center temperature after 2½ hours.
低温慢烤，2个半小时后开始测中心温度。
Measure the thickest centre away from bone: at least 145°F (63°C). Rest at least 3 minutes off heat before cutting; colour alone is not a safety check.避开骨头，测最厚处中心至少达到145°F (63°C)；离火后静置至少3分钟再切，不能只凭肉色判断安全。
Common mistake & quick fix容易错在哪，怎么补救
If below, keep roasting and check every 15 minutes.未到就继续烤，每15分钟测一次。
Tent the roast with foil and let it rest, and turn the oven up to 500°F (260°C).
烤肉盖上锡纸静置，同时把烤箱升到500°F (260°C)。
Juices have settled and the oven signals it is hot.肉汁回流，烤箱提示已到温。
Common mistake & quick fix容易错在哪，怎么补救
Do not cut yet; the rest keeps juices in.先别切，静置有助于减少切开时的肉汁流失。
Put the roast back in the oven to brown the outside.
把烤肉放回烤箱，把外面烤上色。
The thickest center reads 145°F (63°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达145°F (63°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Let it rest, then carve between the bones into thick slices.
静置一会儿，再顺着骨头之间切成厚片。
Juices have settled and slices hold their shape when cut.汁水回流，切开能保持形状。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Divide among 8 bowls and serve.
分到8只碗里上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Bone-in beef rib roast带骨牛肋排烤肉Pick 1–1.5 in thick, bright red with fine marbling. Salt 40 min ahead and pat dry for a crust.选约3厘米厚、鲜红有细纹的。提前40分钟撒盐、擦干，才能煎出焦壳。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Rosemary迷迭香Woody, piney; holds up to long roasting. Strip leaves and chop fine.木质松香，耐久烤。撸下叶子剁细。
- Thyme百里香
Earthy herb for roasts and soups; add whole sprigs, fish out stems later.泥土香，适合烤肉和汤；整枝放入，最后捞梗。
Butter黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Black pepper黑胡椒
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Roasting pan with rack, foil, instant-read thermometer, carving knife, oven mitts带架烤盘、锡纸、快显温度计、切肉刀、隔热手套
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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