1. Prepare the Prime Rib: Remove the prime rib from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This ensures more even cooking.
2. Preheat the Oven: Preheat your oven to 450°F (230°C).
3. Make the Herb Rub: In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Mix well to form a paste.
4. Season the Roast: Pat the prime rib dry with paper towels. Rub the entire surface of the meat with the herb paste, ensuring it is evenly coated.
5. Roast the Prime Rib : Place the prime rib in a roasting pan, bone-side down. Roast in the preheated oven for 20 minutes at 450°F (230°C), then reduce the temperature to 325°F (165°C). Continue roasting for about 90 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
6. Rest the Meat: Remove the prime rib from the oven and cover loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy roast.
7. Carve and Serve: Carve the prime rib into slices against the grain. Serve on a platter, garnished with additional rosemary sprigs if desired.
