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Prime Rib Roast
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1 (9 to 10 pound) prime rib roast (4-bone)
2 tablespoons minced fresh garlic
2 tablespoons crushed black pepper
1/2 cup course salt (sea salt or Kosher)
1/2 cup fresh chopped rosemary
Preheat oven to 350*F (175*C).
Combine garlic, pepper, salt and rosemary and coat top of prime rib evenly under the fat cap. Place beef roast, fat side up on a rack in an open roasting pan to catch juices.
Roast in oven until meat thermometer reads five degrees below desired doneness; (135*F / 55* for rare, 140*F / 60*C for medium rare, 155*F / 70*C for medium). Allow roast to stand for 15 to 20 minutes before slicing. During standing time, the temperature will continue to rise and reach the desired doneness. Slice to desired thickness and serve.
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