prime rib

Ingredients:

1 prime rib roast (bone-in or boneless, depending on your preference)
Salt and pepper, to taste
Garlic powder, to taste
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
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Instructions:

Preheat your oven to 450°F (232°C).
Take the prime rib roast out of the refrigerator and let it come to room temperature for about 1-2 hours.
Pat the roast dry with paper towels to remove any excess moisture.
In a small bowl, mix together salt, pepper, garlic powder, dried thyme, and dried rosemary to create a seasoning blend.
Rub the entire surface of the prime rib with olive oil, then generously coat it with the seasoning blend.
Place the roast in a roasting pan, bone side down, and insert a meat thermometer into the thickest part of the meat, avoiding the bone.
Roast the prime rib in the preheated oven for 15 minutes, then reduce the temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired level of doneness (use the following temperatures as a guide):
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
Once the roast reaches the desired temperature, remove it from the oven and let it rest for about 15-20 minutes before carving.

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