Preheat oven to 500 degrees. Place roast on rack in roasting pan. insert garlic
cloves in to meat. Rub olive oil all over roast. Generously coast meat with
Kosher salt and pepper all over (it may be too salty if you use table salt).
Roast at 500 degrees for 30 minutes. Then turn oven down to 325 degrees and
continue roasting at 15 minutes per pound. Start checking temperature of meat
a little earlier then when you think it may be done, as ovens vary. When center
of roast reaches 120 degrees, remove from oven, leave in the roasting pan,
cover loosely with foil. Let meat rest at least 1 hour, but 2 hours is even
better. This allows the juices to congeal and the roast will be very tender.
Just before carving, place uncovered roast back in a 400 degree oven for 15
minutes to reheat. Carve rib bones away from body of meat and then slice meat
across the grain. We like to serve the prime rib with horseradish mixed with
a little sour cream to mellow out the heat.
Note: This is even better when made at least a day ahead, refrigerated and reheated gently, thinning with wine as needed. This recipe is good served with buttered pasta or mash potatoes - and of course a bottle of Grebennikoff Merlot!