Yield:  Serves 6 to 8

4-to-5-pound bone-in prime rib of beef, at room temperature

8 cloves garlic, minced

4 tablespoons minced fresh rosemary

2 teaspoons dried thyme

4 tablespoons freshly ground black pepper

2 tablespoons kosher salt

1.      Preheat the oven to 450 degrees F. with the rack in the center (if your roast won't fit with the rack in the center, use the lower rack).  Place the roast ribs down on a rack in a large, heavy roasting pan.  In a small bowl, stir together the garlic, rosemary, thyme, pepper, and salt.  Spread the herb mixture all over the surface of the meat, pressing it firmly into the meat.  Insert a roasting thermometer into the meat, making sure that its tip reaches the very center of the roast, without touching bone.

2.      Place the roasting pan on the oven’s center rack (if possible).  Cook the roast for 25 minutes, then lower the oven setting to 250 degrees F. and continue roasting until the thermometer reads 120 degrees F. for rare or 125 degrees F. for medium-rare, 1-1/2 to 2 hours.  Remove the roast from the oven, transfer it to a platter, cover it with aluminum foil, and allow it to rest in a warm spot for 30 minutes.  Tip any juices that accumulate on the platter into a sauceboat.

3.      Uncover the prime rib and carve it across the grain into thick or thin slices, as you and your guests prefer.  Pass the meat juices at the table for guests to help themselves.