• Pat dry a room temperature rib roast using paper towels or a clean cloth
• pre-heat oven to 450 degrees
• place a large wire roasting rack into large roasting pan
• roughly chop all aromatics and toss into the bottom of the roaster, add fresh ground pepper to taste, drizzle with extra virgin olive oil
• In a small mixing bowl, combine garlic, ¼ cup sea salt and 2 tablespoons olive oil. Combine to create a thick paste
• Cover entire rib roast with garlic rub, massaging firmly
• Place meat on roasting rack, loosely cover with aluminum foil
• cook in 450 degree oven for 35 minutes, do not open the oven door but reduce heat to 400 degrees and continue cooking until internal meat thermometer reaches 140-145 degrees. About 3 hours
• Remove tin foil 20 minutes before serving, test for doneness. If desired temperature is acceptable, remove roast from oven and loosely cover with previously used tin foil and then cover foil with a clean dish towel
• allowing roast to stand for 30 minutes or up to 1 hour before serving,
• The result, perfectly cooked, rare center roast and medium rare ends

Prime Rib Red Wine Gravy

• Remove aromatic solids from the roasting pan and discard, reserving pan juices. Combine 3 tablespoons all-purpose flour, 1 cup red wine. in a jar with a tight-fitting lid, shake mixture until well blended. Place the pan on the stove top covering the back and front burners, heat both burners to medium. Deglaze the pan with the wine flour mixture, making sure to scrap all the browned bits to collect all the rich flavor. Add more wine or beef stock if gravy is too thick, salt and pepper to taste, serve with roast and mashed potatoes!