Mix olive oil, seasonings, fresh garlic, and freshly ground pepper together to make a paste. Paint the prime rib on all sides with most of the seasoning on the fatty layer. Place roast on a wire rack inside a roasting pan and let the roast sit out, until it is at room temperature, no longer than an hour.
Place roast into 350 degree oven for exactly 1 hour. Turn off the oven AFTER ONE HOUR and DO NOT OPEN OVEN DOOR.
You can leave the roast in the oven for hours, provided you DO NOT OPEN THE OVEN DOOR.
One hour before you are ready to serve the roast, turn oven to 375 degrees. At this point you may open the oven door to put other dishes into the oven.
Restart the oven and let roast cook for another 30-40 minutes for medium rare. (It doesn’t matter how large the roast is, this is the perfect timing for any sized roast. (I know this is counter-intuitive, but it really works!)
After removing roast from oven, let it rest 20-30 minutes before cutting. This allows the juices to set.
This scrumptious roast pairs well with garlic mashed potatoes and assorted veggies or zucchini casserole, which you can find in our recipes section. The juices were so abundant I made tasty gravy that wasn’t greasy. I simply stirred a cornstarch and water mixture into the juices and it was perfect.