1 standing prime rib roast (at least 3/4 pound per person)
1/4 cup fresh rosemary, chopped fine
2 tablespoons fresh thyme, leaves removed from stem
2 tablespoons seasoning blend (Everglades or your favorite)
2 tablespoons fresh garlic, minced
2 tablespoons olive oil plus more for cooking
Preheat oven to 400 degrees. In a small bowl, combine the fresh herbs, garlic, olive oil and spice mix. Stir ingredients until combined. Preheat a large saute pan over medium-high heat. Place the standing prime rib roast on a clean surface. Use a few paper towels to pat the entire rib roast dry. Take the small bowl of seasoning mixture and spread it all over the rib roast. Make sure to get the seasoning mixture on every part of the rib roast that you can.
Add a small amount of extra olive oil to the preheated pan, then carefully add the seasoned rib roast. Brown each side of the rib roast as best as you can. When the outside of the rib roast is nice and browned, carefully remove it from the saute pan and place it in a large roasting pan with a grate to keep it from sitting in the rendered fat that it will release.
Cook the rib roast for 30 minutes, then reduce the oven temperature to 350 degrees. The rib roast will now need to cook for 15 to 20 minutes per pound.
The best way to check if the rib roast is your preferred temperature is to stick an internal read food-safe thermometer in the thickest part of the roast. For medium-rare, pull the roast out at 110 degrees, medium 120 degrees, medium-well 130 degrees, and cooked well 140 degrees. When your thermometer reads the preferred internal temperature, carefully remove the rib roast from the oven and cover with foil to rest for at least 20 minutes before carving.
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