Perfect prime rib, seasoned with garlic and cooked in the oven. A secret trick will give you the most tender and juicy meat you've ever made!
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast.
Allow the roast to rest on the counter for 1-2 hours, depending on the size, until it comes to room temperature.
Oven sear the prime rib. Preheat your oven to a high temperature, between 450-500°F and cook your prime rib for 15-20 minutes. Be aware the roast may produce some smoke so go ahead and turn the vent on and maybe open a window.
Once the roast has been seared, reduce the oven temperature to 325°F and finish cooking the roast.
For a Rare Cook: Use a meat thermometer to indicate an internal temperature of 120-125°F. OR simply cook 10-12 min per pound for rare prime rib. The center will be bright red then fade to pink.
For a Medium Cook: Reach an internal temperature of 140-145°F. OR cook for 13-14 min per pound for medium. The center will have a band of pink and fade to brown towards the outer portion.
Medium Well: Your meat will reach an internal temperature of 150°F. OR cook for 14-15 min per pound. The center may have a light pink band, but will be mostly brown throughout.
Remove the roast 5-10° under the desired cook temperature. Loosely tent aluminum foil over the roast and allow the roast to rest for 10 minutes. The roast will continue to cook and the internal temp will rise leaving you with a perfectly cooked Prime Rib Roast.
For a quick calculation reference the following times are for a nice medium cook: