Ingredients:

  • 4-5 lb (1.8-2.3 kg) bone-in prime rib roast
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions:

  1. Take the prime rib out of the fridge 30 minutes before cooking to bring it to room temperature.
  2. Preheat your oven to 450°F (232°C).
  3. In a bowl, combine minced garlic, rosemary, thyme, salt, pepper, and olive oil.
  4. Rub the herb paste all over the prime rib, ensuring an even coating.
  5. Place the roast on a rack in the roasting pan and roast at 450°F (232°C) for 15 minutes, then reduce the oven temperature to 325°F (163°C).
  6. Continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare (approx. 1.5 hours).
  7. Remove from the oven and tent loosely with foil; let it rest for at least 20 minutes before carving.
  8. Slice and serve with preferred accompaniments.