Herb-Crusted Prime Rib

1Prepare the Roast: Remove the prime rib from the refrigerator at least 2 hours before cooking to allow it to come to room temperature. Pat the entire surface of the roast dry with paper towels.

2Make the Herb Rub: In a small bowl, combine the minced garlic (6 cloves), chopped rosemary, thyme, olive oil, kosher salt, and black pepper. Mix well until a thick paste forms.

3Season the Roast: Rub the herb mixture evenly and generously over all surfaces of the prime rib, ensuring the fat cap and sides are completely coated. Place the roast, fat-side up, on a roasting rack set inside a roasting pan.

4Preheat the Oven: Preheat your oven to a high temperature of 230°C.

5Initial Sear: Place the roasting pan in the preheated 230°C oven and roast for 15 minutes. This high heat will create a beautiful, savory crust.

6Slow Roast: Reduce the oven temperature to 120°C (do not open the oven door during the temperature change). Continue roasting until the internal temperature reaches 52°C for rare or 57°C for medium-rare, checking with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. This slow roasting process typically takes 2 to 3 hours, depending on the oven and the roast's starting temperature.

7Rest the Meat: Once the desired internal temperature is reached, immediately remove the roast from the oven. Transfer it to a cutting board and tent it loosely with aluminum foil. Let the roast rest for a minimum of 20 to 30 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist result.

8Slice and Serve: Carve the prime rib by slicing along the bones to remove them, then slice the meat against the grain into desired thickness. Serve immediately.