Step 1

Make small slits in the prime rib roast, just large enough to insert sliced garlic evenly around roast.  Note: An alternative is to use minced garlic instead of sliced, and add it to the herb mixture below.

Step 2

Mix olive oil, herbs, and pepper in a small bowl. Rub mixture all over roast.

Step 3

Cover entire roast in kosher salt, patting on firmly. Wrap tightly in foil and refrigerate for 1 to 2 days prior to roasting the beef.

Step 4

Pull roast out of the refrigerator, and remove aluminum foil, 1 hour prior to roasting.

Step 5

Preheat oven to 500 degrees F.

Step 6

Set prime rib on the rack of a roasting pan. Place roast in the oven and immediately turn oven temperature down to 300 degrees F.

Step 7

Roast until the internal temperature of the roast reaches 125° to 130° degrees F in the center of its thickest part. This will take approximately 17 to 20 minutes per pound, but ovens can vary. Note: Use a thermometer to determine the exact temperature - don't guess.

Step 8

Remove roast from the oven, tent with foil, and let stand for 15 to 30 minutes prior to serving. Remove salt crust, cut the twine and remove ribs (see note below).

Step 9

Slice into 1/2" to 3/4” thick slices. Serve with horseradish sauce and beef juices (au jus) if desired. Recipes for horseradish sauce and au jus are provided within post.