Traditional Garlic and Herb Crusted Prime Rib Roast
1 10 to 12-pound boneless prime rib roast, at room temperature
3 gloves garlic, crushed
1/2 cup fresh parsley leaves, finely chopped
1/2 cup fresh rosemary leaves, finely chopped
1/2 cup fresh tarragon leaves, finely chopped
1/4 cup fresh thyme leaves, finely chopped
2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1/4 cup olive oil
2-3 hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature.
Preheat the oven to 325 degrees F.
To prepare roast, remove excess fat from the bottom of the roast, and then trim the layer of fat from the top side (leaving a little fat is fine).
In a bowl, mix the garlic and chopped herbs with salt and pepper. Add the olive oil and mix until combined.
Evenly apply garlic herb rub on all sides of the roast.
Tie roast with string and insert a bay leaf underneath each string across the top.
Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. If you prefer medium, take the roast out when the thermometer reads 130 degrees F.
Let roast rest for 10 minutes before carving.