For the Roast:
- 7 lb Beef Prime Rib, bone-in (aka Standing Rib roast) – you can use larger or smaller roasts
- Salt (I used fine sea salt)
- ½ Tbsp black pepper, freshly ground
- 1 tsp rosemary leaves (from 1 sprig) or ½ tsp dried rosemary
- ½ tsp fresh thyme leaves (from 1-2 sprigs), or ¼ tsp dried thyme
- 6 garlic cloves, finely chopped
- 3 Tbsp olive oil
Sprinkle meat all over with about 2 tsp salt, cover loosely with plastic wrap and let it rest on the counter for 3 hours to come to room temperature. The roast will bake more uniformly if it is near room temperature.
Preheat Oven to 500˚F with rack in the lower third of the oven.
Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. If you don’t rest the roast, it will juice out and become chewy. To carve, remove the rack of ribs then slice against the grain to desired thickness (I like ½” thick).