Ingredients
1 boneless prime rib, 7 lbs.
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2 tablespoons oil
3 tablespoons kosher salt
1 teaspoon finely ground black pepper
1 tablespoon very finely chopped thyme
1 tablespoon very finely chopped rosemary
Instructions
Preheat your over to 425°F.
Pat the prime rib dry with paper towels.
Score the fat in a 1-inch crosshatch pattern.
Drizzle with a little oil and very generously season the prime rib with salt and pepper, thyme and rosemary, rub the seasoning into the fat.
Place the roast on a rack in a roasting pan and cook at 400°F for 15 minutes.
After 15 minutes, lower the oven temperature to 325°F and continue cooking for about 15-18 minutes for every pound of meat.
A meat thermometer inserted into the thickest part of the roast will read about 115°F, which will rise to 125°F after it sits out of the oven for a finished medium-rare prime rib.
Allow the roast to rest for at least 30 minutes out of the oven before you slice it so the juices can settle.