Ingredients:

  • 4-6 pound prime rib roast (bone-in for more flavor)
  • 2 tablespoons kosher salt (30 g)
  • 2 tablespoons freshly cracked black pepper (15 g)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 2 tablespoons olive oil (30 ml)
  • Horseradish sauce
  • Au jus (beef stock with herbs)

Instructions:

  1. Remove roast from the refrigerator and let it sit at room temperature for 1 hour.
  2. Preheat the oven to 450°F (232°C).
  3. In a small bowl, combine salt, pepper, garlic, rosemary, thyme, and olive oil. Rub the seasoning mixture all over the roast.
  4. Place the prime rib in a roasting pan, fat side up. Roast in the preheated oven for 15 minutes.
  5. Reduce oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness.
  6. Remove from the oven and cover loosely with aluminum foil. Let rest for at least 20 minutes.
  7. Slice the roast against the grain into thick servings and serve with horseradish sauce and au jus.