🌎 The World Cookbook

6 pounds (3 kg) standing rib roast (4 bone rib roast)
4 tablespoons melted butter, (or olive oil)
6-8 large cloves garlic, minced or finely chopped (or 2 tablespoons minced garlic)
1 tablespoon fresh oregano, finely chopped (or 2 teaspoons dried)
1 tablespoon fresh parsley, finely chopped (or 2 teaspoons dried)
2 teaspoons fresh Thyme, finely chopped (or 1 teaspoon dried)
2 teaspoons fresh rosemary finely chopped (or 1 teaspoon dried)
1 tablespoon kosher salt
1/2 tablespoon black pepper

Preheat your oven to 450˚F | 230°C for at least 30 minutes while the prime rib comes to room temperature. Mix together the butter, garlic, herbs, 1 tablespoon of salt and the pepper together in a small bowl until combined. Place the roast in a cast iron skillet or roasting pan bone-side down. The bones create a natural roasting rack for the meat. Pour the garlic herb butter mixture over the meat, rubbing it into the flesh to coat it well and evenly. Season with a little extra salt and pepper for added flavor. Cook the roast for 30 minutes, then reduce the oven temperature to 375°F | 190°C. Cover with foil and continue to cook the roast to your preference of doneness (until your meat thermometer reads 110°F | 43°C). For the pictured roast, we cooked it for 45 minutes, covered. Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib.