INGREDIENTS
1 (6-7 lb) bone-in prime rib roast
2 tablespoons kosher salt
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 cup unsalted butter, at room temperature
DIRECTIONS
Preheat your oven to 450°F (230°C). Place the prime rib roast in a large roasting pan, fat side up.
In a small mixing bowl, combine the kosher salt, garlic powder, dried thyme, dried rosemary, dried oregano, and black pepper. Rub the spice mixture all over the prime rib, making sure to cover all sides.
Cut the unsalted butter into small pieces and distribute them evenly over the top of the prime rib.
Roast the prime rib for 15 minutes, then reduce the oven temperature to 325°F (165°C). Roast for an additional 2-2.5 hours, or until the internal temperature reaches 120-125°F (49-52°C) for medium-rare.
Remove the prime rib from the oven and let it rest for 15-20 minutes before carving.