Servings: 6
Prime rib 
1 4-bone (bones and fat removed, reserved)
4 tsps
Ground black pepper 
to taste
4 sprigs
4 cloves, unpeeled, smashed
4 oz
Extra-virgin olive oil 
2 tsps
Make the Best Prime Rib
9 h 25 m
2 h 35 m
Ready in:
11 h 60 m
  1. Season the meat with salt and ground black pepper. Refrigerate overnight. Then, let the meat come to room temperature. 
  2. Preheat the oven to 400° F (200° C/Gas mark 6).
  3. Place the ribs in a roasting pan bowed-side up. Then, scatter fat around the ribs. Roast for 30 minutes, or until fat starts to render. 
  4. Place rosemary on the ribs. Top with the meat. Place garlic in the pan. Baste the prime rib with fat drippings.
  5. Cook for half an hour. Baste with fat drippings. Then, reduce to 350° F (180° C). Basting every 30 minutes, cook for 1 hour and 15 minutes, or until medium-rare.
  6. Put the prime rib on a cutting board to rest for 20 minutes. Before serving, slice and garnish with oil and arugula if desired.