Prime Rib

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  6 lbs Beef Rib Roast, Bone-In
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  4 tbsp Unsalted Butter

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  6 Garlic(18g)
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  1 tbsp Oregano, Dried
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  1 tbsp Parsley, Fresh
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  2 tsp Thyme, Fresh
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  2 tsp Rosemary, Fresh
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  1 tbsp 1 tablespoon kosher salt
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  0.5 tbsp 1/2 tablespoon black pepper

Instructions

1. 1Remove the 6-pound standing rib roast from the refrigerator and let it sit at room temperature for 1 hour so it cooks evenly.
2. 2Preheat your oven to 450°F. In a small bowl, combine the melted butter, minced garlic, fresh oregano, fresh parsley, fresh thyme, fresh rosemary, kosher salt, and black pepper until a uniform paste forms.
3. 3Pat the roast dry, then rub the herb-butter mixture all over the exterior of the roast, pressing it firmly into every surface to adhere.
4. 4Place the roast bone-side down in a roasting pan. Roast at 450°F for 20 minutes until the exterior is deeply browned and a crust begins to form.
5. 5Reduce the oven temperature to 325°F and continue roasting for 60–80 minutes, until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 120–125°F for medium-rare or 130–135°F for medium.
6. 6Transfer the roast to a cutting board and tent loosely with foil. Rest for 20–30 minutes; the internal temperature will continue to rise as carryover cooking occurs.
7. 7Slice the roast along the bones to release the ribs, then carve into individual portions against the grain.
8. 8Divide the sliced prime rib evenly into meal-prep containers. Seal and refrigerate for up to 4 days.