Prime Rib Recipe

Cut the ribs away from the roast, keeping the ribs together. Replace them back onto the roast and tie them tightly with kitchen string in 1-inch intervals.

Sprinkle the meat with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 3 hours. Preheat the oven to 500˚F with a rack in the lower third of the oven.

Make the Prime Rib rub by stirring together 1/2 Tbsp salt, 1/2 Tbsp black pepper, minced rosemary, minced thyme, chopped garlic, and olive oil.

Pat the roast dry with a paper towel and rub all over with the garlic rub. Place into a roasting pan bone-side-down and insert a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 15 minutes.

Reduce heat to 325˚F and continue baking: 10-12 min per pound for rare, 13-14 min per pound for medium rare, 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium rare, 140 for Medium, 150 for medium well.

Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.