roast beef

There are many ways of doing a standing rib roast, you'll get lots of different responses about temp etc. One thing that you need for sure is a instant read thermometer. Do not, I repeat, do not attempt to cook such an expensive cut of meat without a thermometer because it so easily coasts into medium well done that you'll be kicking yourself for it later.

Lots of folks start their oven hot (like 500), and let the roast sit for 15 minutes and then reduce the oven temperature down to 325 or so. But I don't like taking chances with making a nice crust so here's what I do instead:

Bring roast to room temperature. I have often made slits and inserted garlic in prime rib, no problem if that's what you want to do. I would insert it on the underside inbetween the ribs.

In a mortar pestle grind up salt, several garlic cloves, pepper, dried thyme or oregano or rosemary (although rosemary is a little too overpowering for the delicate beef). Add enough olive oil to make into a paste and then slather on all over the roast. Don't skimp on the salt, it's a big hunk of meat.

Place a roasting pan on your burners and add oil. Sear the roast on all sides so that it develops a beautiful color on the outside. In a large separate bowl cut up large chucnks of celery, carrot, onions, garlic, mushrooms, turnips, and any other root vegetables you like. The veggies release lots of moisture that help to create jus. Toss them with a little oil, salt, pepper, oregano, and then spill into the roasting pan. Sit the roast on top of the veggies. Put in 350 oven for about 10 min per pound. Check your thermometer, shouldn't go over 115-120 for med rare. After you take it out tent foil over it and let it rest for at least 15 minutes before carving.