ROASTING PRIME RIB

This recipe comes from my pal, Jamey Fader, culinary director at Marczyk Fine Foods and much-lauded chef over many years' time at Denver-area restaurants such as Lola Coastal Mexican and Jax Fish House. 

For each mass or whole roast of prime rib, bone-in or boneless:

Ingredients
Make a “rub” of:
3/4 cup butter; this should be melted in a pan. Just melted, in fact. 
6 tablespoons garlic, minced
6 tablespoons shallots, minced
1 tablespoon salt, Kosher of coarse or sea salt
1 tablespoon oregano, fresh and chopped
1 tablespoon thyme, fresh and chopped
1 tablespoon rosemary, fresh and chopped
1 tablespoon black pepper, ground

Directions
Allow roast to come to room temperature. Remove from refrigerator and sit on the counter for 2 hours. Preheat oven to 450 degrees.

Just melt the butter and add all ingredients. Slowly heat together until butter is fully melted and remove from heat.

Place roast on a baking rack in a baking pan so it is not touching the bottom of the pan. Coat the entire roast with your herbed butter mixture. Don't forget the ends!

Place roast in a 450-degree oven and roast at that temperature for 30 minutes. Reduce heat to 280 degrees and roast until internal temp is 115 degrees. This could take up to 3 hours, but check every 30 minutes after the first hour. (BSJ note: this last instruction is very important especially with smaller—say, 4-pounds or less—prime rib roasts.)

Once you hit an internal temp of 115 degrees, remove from the oven and allow to rest for 30-40 minutes.