How to make primerib?!

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Super simple and always delicious...my favorite prime rib recipe..

Garlic Prime Rib

INGREDIENTS:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
DIRECTIONS:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Don't forget the Au Jus!

Using the liquid and small bits that remain in the pan after cooking your prime rib, allow the mixture to sit briefly so the fat can separate from the rest of the sauce.
Using a large flat spoon, remove the majority of the fat, leaving about two tablespoons. Discard the fat.
Center the roasting pan over two burners on your stove. Light both burners and set to high heat.
While stirring constantly, add two cups of a good-quality red wine to the pan. This will deglaze the pan, allowing the browned bits to release from the pan. Be sure to stir the mixture constantly, scraping the bottom with a wooden spoon or rubber spatula.
Continue to cook over high heat, stirring constantly, until the mixture thickens slightly.
When the mixture is thickened, examine the amount of sauce remaining. If you would like more sauce, stir in a few cups beef stock or beef broth. Continue to cook the sauce, stirring constantly until it reduces again to your desired thickness.
Season the sauce with salt, pepper and other spices of your choice. (I like thyme).

And of course.....

Horseradish Sauce:
2 tablespoons freshly grated horseradish
8 ounces sour cream drained
1/4 cup fresh lemon juice
1 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
Salt
Dash hot sauce
In a medium sized bowl, mix together all ingredients and serve with Prime Rib. Place in refrigerator until ready to serve.

Experience and my recipe box.

There are two ways you can roast: At a low temperature for a long time, or at a high temperature for a shorter time.

Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.

You can also combine the two methods by starting at a high temperature to sear the outside, then turning down the oven after 30 to 45 minutes to finish. If you're roasting at 325 degrees the meat will take about 17 to 20 minutes per pound. If you start the roast at 450 degrees for the first 30 minutes and then reduce the temperature to 325 degrees.. allow about 13 to 15 minutes per pound.
Which I recommend...

A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it.... For medium rare, roast to 130-140 degrees... for medium, 145-155 degrees... Remember that the roasts temperature will rise at least 5 degrees after you remove it from the oven. Let the roast stand for 15 or 20 minutes before carving to let the juices return to the center.

The slices taken from the ends of the roast will be the most done, and the middle will be the least done, so you should be able to suit the preferences of everyone .

Enjoy

Roast.