Ingredients:

• 1 prime rib roast (choose a size that suits your needs, typically 4-6 pounds for 4-6 servings)
• Salt and freshly ground black pepper
• 4-6 cloves of garlic, minced
• 2-3 sprigs of fresh rosemary or thyme
• 2-3 tablespoons of olive oil

Instructions:

Prepare the Rib Roast:

Take the prime rib roast out of the refrigerator and let it sit at room temperature for about 1-2 hours before cooking. This will help it cook more evenly.

Preheat your oven to 450°F (230°C).

Season the Roast:

Pat the roast dry with paper towels. This will help the seasoning stick better.

Rub the entire roast with olive oil to create a nice crust and help the seasonings adhere.

Generously season the roast with salt and freshly ground black pepper. You want a good crust on the outside, so don’t be shy with the seasoning.

Sprinkle minced garlic over the surface of the roast and press it in gently.

Add Fresh Herbs:

Place the fresh rosemary or thyme sprigs on top of the roast. This will infuse the meat with a wonderful aroma as it roasts.

Roasting:

Place the seasoned roast on a roasting pan with a rack, bone-side down (if it has bones). The rack will allow air to circulate around the roast for even cooking.

Roast the prime rib at 450°F (230°C) for about 15-20 minutes to sear the outside and develop a nice crust.

Reduce the oven temperature to 325°F (160°C) and continue roasting. Use a meat thermometer to monitor the internal temperature. For medium-rare, remove the roast from the oven when it reaches 130-135°F (54-57°C), which is typically about 15-20 minutes per pound, but it’s essential to use a thermometer to be sure.

Resting:

Once the roast reaches your desired internal temperature, remove it from the oven, tent it loosely with aluminum foil, and let it rest for at least 15-20 minutes. This resting period allows the juices to redistribute, resulting in a juicier roast.

Carving:

After resting, carve the prime rib roast into slices of your preferred thickness, and serve with your favorite sides and au jus or horseradish sauce.