Perfect Prime Rib Roast

Ingredients:
1 prime rib roast (about 4-6 pounds, bone-in for more flavor)
4-6 cloves of garlic, minced
2 tablespoons olive oil or softened butter
2 tablespoons freshly chopped rosemary (or 1 tablespoon dried)
2 tablespoons freshly chopped thyme (or 1 tablespoon dried)
2 tablespoons kosher salt (adjust to taste)
1 tablespoon black pepper
Optional: 1 tablespoon Dijon mustard
Instructions:
Preparation:
Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This allows for even cooking.
Preheat the Oven:
Preheat your oven to 450°F (230°C).
Season the Roast:
In a small bowl, combine the minced garlic, olive oil (or butter), rosemary, thyme, salt, and black pepper. If using mustard, incorporate that as well.
Rub this mixture all over the prime rib roast, ensuring it’s well coated, including the crevices and the underside.
Roasting:
Place the roast bone side down on a rack in a roasting pan (use a shallow pan).
Roast in the preheated oven for 20-25 minutes. This step helps to create a nice crust.
After the initial high temperature roast, reduce the oven temperature to 325°F (165°C).
Continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired level:
120°F (49°C) for rare,
130°F (54°C) for medium-rare,
140°F (60°C) for medium.
Use an instant-read meat thermometer for accuracy.
Rest the Roast:
Once the roast has reached the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes. This allows juices to redistribute throughout the meat.
Carving:
Slice the prime rib into thick slices, using the bones as a guide if they are still attached. Serve with sides of your choice, such as horseradish sauce, mashed potatoes, or roasted vegetables.
Tips:
Cooking Methods: Some may prefer using a reverse sear method whereby the roast is cooked low and slow (around 225°F/107°C) until it approaches the desired temperature, then seared at a high temperature to form a crust.
Making Gravy: To make a delicious gravy, use the drippings left in the roasting pan. Deglaze with red wine or broth, simmer, and thicken with a roux or cornstarch slurry.