The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.
Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, called a standing rib roast, or boneless. When choosing a boneless roast ask the butcher to tie it for you.
Source: Chef Mike
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
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.
Preheat the oven to 500 degrees F (260 degrees C).
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 125 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.