Pat the prime rib roast dry with paper towels, then evenly rub all over with salt, pepper, minced garlic, and chopped rosemary. Place it on a baking rack set inside a roasting pan, uncovered, and let sit at room temperature for 30 minutes to an hour for even cooking.
4-5 lbs prime rib roast, 2 tablespoons coarse salt, 1 tablespoon fresh ground black pepper, 4 cloves garlic, 1 teaspoon fresh rosemary
Preheat the oven to 450°F (230°C). Insert a meat thermometer into the thickest part of the roast. Place the roasting pan in the oven and roast for 20 minutes or until the exterior is deeply browned and the surface feels firm to the touch.
Reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches about 130°F (54°C) for medium-rare, approximately 60-70 minutes, or use the meat thermometer for precise doneness. The meat should be pink and juicy inside.
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let rest for at least 15 minutes. During this resting period, the juices redistribute and the internal temperature may rise slightly.
Slice the roast across the grain into thick, even pieces. Serve immediately, showcasing the crispy crust and tender, pink interior.
