2-6 pounds bone prime rib roast (boned and tied)
1 cup butter
5 cloves of butter, finely chopped
1 Tablespoon thyme, finely chopped
1 Tablespoon oregano, finely chopped
1 Tablespoon rosemary, finely chopped
1 Tablespoon salt
1 teaspoon pepper
- Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450º.
- In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and plave in a roasting pan or large skillet with the fat side up.
- Cook for 15 minutes and reduce the temperature to 325º. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110º.
- Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130º for a medium rare prime rib.
(I melted the butter with the garlic and spices and poured over the prime rib. It turned out great.)