Prime Rib

Let your roast sit out on the counter for about an hour before you roast it. Preheat your oven to 450 F.

Combine the oil, garlic, herbs and Dijon mustard in a small bowl. Season with salt and pepper.

Put the roast into a roasting pan. Evenly distribute the oil and garlic mixture all over the roast, including the bottom. Season all sides (including the bottom) with coarse salt and pepper.

Put the roast into the oven and follow the following instructions for roasting the prime rib:

Roast the prime rib for the first 30 minutes at 450 F, regardless of the size of the roast. After the first 30 minutes at 450 F, drop the heat to 350 F and cook according to the following specifications.

For rare prime rib, roast 11 minutes per pound. For medium prime rib, roast 16 minutes per pound. For medium-well prime rib, roast for 19 minutes per pound.

When done, remove it from the oven and wrap the roast tightly with aluminum foil and let it rest for 20 minutes.

Unwrap the roast. Carve the roast and serve immediately.

Notes:
1. Feel free to use whatever fresh herbs you have on hand; dried would not work.
2. The roast we had was just shy of 4 pounds.