Ingredients:

  • 1 prime rib roast, bone-in, approx. 5-6 lbs (2.3-2.7 kg), preferably USDA Choice or Prime grade
  • 2 tablespoons (30 ml) olive oil or softened unsalted butter
  • 4 cloves garlic, minced
  • 2 teaspoons (10 g) kosher salt
  • 1 teaspoon (5 g) freshly ground black pepper
  • 2 teaspoons (4 g) fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • Optional: 1 teaspoon (2 g) thyme leaves

Instructions:

  1. Remove prime rib from fridge at least 1 hour before cooking to reach room temperature. Preheat oven to 450°F (232°C). Pat roast dry with paper towels.
  2. In a small bowl, combine olive oil or butter, minced garlic, salt, pepper, rosemary, and thyme. Rub seasoning evenly all over the roast, including the ends.
  3. Place the roast fat side up on the roasting rack in the pan. Roast at 450°F (232°C) for 15 minutes to develop a crust.
  4. Reduce oven temperature to 325°F (163°C) without opening the oven door. Continue roasting until internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This typically takes about 60-90 minutes depending on size.
  5. Remove roast from oven and tent loosely with aluminum foil. Let rest for 20-30 minutes; the internal temperature will rise by about 5-10°F (3-5°C).
  6. Use a sharp carving knife to slice between the ribs or across the roast. Serve immediately with your choice of sides and sauces.