6 garlic cloves
3 Tablespoons olive oil
1 Tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme, finely chopped
1 Tablespoon garlic powder
2 teaspoons kosher salt, or to taste
1 teaspoon black pepper, or to taste
With a sharp knife, cut 6 small slits all over the prime rib. Insert the garlic cloves into the slits.
In a small bowl, mix the olive oil, fresh rosemary, fresh thyme, garlic powder, 2 teaspoons salt, and 1 teaspoon of ground black pepper.
Sprinkle the roast lightly with salt and ground black pepper before rubbing the herb/oil mixture. This is optional, however since we are cooking a large piece of meat a little extra seasoning is always good.
Rub the herb/oil mixture all over the roast. At this point, if you are seasoning your roast hours ahead or overnight, refrigerate the roast uncovered until ready to bake.
If refrigerated, take the rib roast from the refrigerator at least 30 minutes before cooking. This will bring the meat to room temperature so it cooks more evenly.
Preheat the oven to 450 degrees Fahrenheit.
Place the rib roast bone-side down in a roasting pan and place it in the pre-heated oven. Bake for 30 minutes.
Lower the oven temperature to 325 and cook until the internal temperature of the meat is 120 degrees to 160 degrees Fahrenheit, depending if you like it rare or well done. Make sure the thermometer is exactly in the center of the roast
Remove the rib roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 15 minutes.
Remove the bones and slice.