1. Start by removing the meat from the packaging and bringing it to room temperature by letting it rest for at least an hour.
2. Next, take a bowl and add some butter, minced garlic cloves or powder, freshly ground black pepper, and herb de Provence and mix them.
3. Take this buttery rub and apply it on all sides of the meat, once done take the kosher salt and sprinkle generously on the meat. You don’t have to worry about adding too much because some of them would get lost after cooking, poking some holes in the meat is another way of making sure the rub and salt properly get into the meat.
4. Next preheat the oven to 500°F
5. We are going to sear this meat for a few minutes, take a large roasting pan that would fit a rack, and place the prime rib on it with the fat side facing up so it drips any extra liquid through the meat into the pan.
6. Most people sear this for about 20 minutes but a thing to note is the calculation used by food wishes which implies that to get the correct cooking time for this searing method you should multiply the weight stated on the label of your prime rib by 5. For example, if the weight was 6.4 you would multiply it by 5 (6.4×5) and round up the result to the nearest minute.
7. Use the result you get from the calculation to sear the meat in the oven.
8. After searing, turn down the oven to 325°F and cook for some extra minutes until it is close to the desired temperature, remember to remove the meat 20- 30 degrees before it gets to your desired internal heat temperature because the meat would continue cooking after your turn off the oven. Pay close attention to the meat and work with a meat thermometer.
9. When you remove the roast, cover with a foil and allow it to rest for about 20 minutes, the foil would increase the temperature and the meat juices would slowly flow back into the meat.
10. When it’s fully rested, slice and carve out the bones and serve.

If you’d still like to see more ideas and methods for cooking a prime rib roast, check out this video recipe