Ingredients:
* 1 bone-in prime rib roast (about 5–6 lbs)
* 3 tbsp olive oil
* 1 tbsp kosher salt
* 1 tbsp black pepper
* 1 tbsp garlic powder
* 1 tbsp fresh rosemary, finely chopped
* 1 tbsp thyme, finely chopped
* 4 cloves garlic, minced
Instructions:
1. Prep the Roast:
Take the prime rib out of the fridge and let it sit at room temperature for 1–2 hours before cooking.
2. Season Generously:
In a small bowl, mix olive oil, salt, pepper, garlic powder, rosemary, thyme, and minced garlic. Rub this mixture all over the roast.
3. Roast:
Preheat your oven to 500°F (260°C).
Place the roast fat side up on a rack in a roasting pan.
Roast for 15 minutes at high heat to sear the exterior, then reduce temperature to 325°F (160°C) and cook for about 1½–2 hours or until internal temperature reaches:
* 120°F (49°C) for rare
* 130°F (54°C) for medium-rare
* 140°F (60°C) for medium
4. Rest:
Remove from oven, tent loosely with foil, and let it rest for 20–30 minutes before slicing. This helps the juices redistribute.
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