3-4 bone prime rib
2 TBS fresh Thyme leaves
Extra Virgin Olive Oil
Salt and Pepper
1 clove of garlic
When ordering your prime rib from the butcher, have them remove the bones, and then tie them back to the roast. The bones act as a natural roasting rack, and provide extra flavor to the roast and for Yorkshire Pudding, or Au Ju, should you choose to make them at the same time. By having them removed before cooking, you make the carving process easier without losing the flavor.
When cooking any type of meat, it is best to cook using a meat thermometer. You want to cook to the correct temperature v/s a specific time. It's the only way to ensure the meat reaches the level of doneness you prefer. For a rare roast you are looking for an internal temp of 125, 135 for medium rare, and 140 for medium. Because a roast will continue to cook once removed from the oven, and you want to let it sit for 30 minutes, it's done when it reaches 5 degrees BEFORE your desired temp. Remove it at 120, 130, or 135 respectively.
Preheat Oven to 450. Peel the garlic clove, and rub over entire roast. Let sit for 15-20 minutes. Rub olive oil, salt, pepper, and thyme leaves over the roast. Be generous, this is a large piece of meat and keep in mind you are seasoning the entire piece. Place in an oven safe roasting pan. Roast for 15 minutes at 450, to sear in the flavor. Turn the heat down to 350. If you don't have a meat thermometer, or you want a basic time guideline, figure 15 minutes per pound for medium-rare (the typical Prime Rib is served at this temp).