1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Heat the roasting pan and place the roast with the fatty side up. Now, mix garlic, olive old, salt, pepper and thyme in a small bowl. Then spread the mixture over the fatty layer of the roast and cool it until it is at room temperature but not for more than 1 hour.
Bake the roast in a preheated oven (500 degrees F) for about 20 minutes. Then reduce the temperature to 325 degrees F and continue the roasting process for another 60-75 minutes such that the internal temperature of the roast is 145 degrees F.
Let the roast to cool for around 10 or 15 minutes and then carve the meat so that it can regain all its juices.