Begin by heating your oven to a high temperature of 500°F (260°C). Combine 3 tablespoons of olive oil with 4 cloves of minced garlic, 2 tablespoons of chopped rosemary, 1 tablespoon of coarse salt, and 2 teaspoons of black pepper to make a flavorful rub. Apply this mixture evenly over the surface of the 3-4 pound prime rib roast.

Place your seasoned prime rib in a sturdy roasting pan, positioning it bone-side down. Roast it at 500°F for 20 minutes to create a rich, brown crust.

After the initial high heat, bring down the oven temperature to 325°F (165°C). Continue roasting the meat for approximately 15 minutes per pound. The goal is to reach an internal temperature of about 130°F (54°C) for a medium-rare finish.

Once removed from the oven, let the prime rib rest for a minimum of 20 minutes. This rest period allows the juices to redistribute throughout the meat, ensuring each slice is succulent and full of flavor. After resting, carve the roast and serve