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IMPORTANT: USE A MEAT THERMOMETER!
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COOKING TIMES MAY VARY WIDELY.
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Preheat oven to 500 degrees F
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Cut rib loin in half (roast halves separately for more controlled/even cooking.)
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Sear both halves in olive oil over very high heat until nice dark golden color.
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Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin.
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Strip the leaves from the rosemary and thyme springs.
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Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
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Pour olive oil over the rib loin and pour on the rub mix.
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Pat slightly to get it to stick to the meat.
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Roast for 20-30 minutes at 500 degrees, then reduce heat to 300 degrees F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
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NOTE: If youd like the meat more cooked, leave it in the oven longer.
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Just keep an eye on the meat thermometer and dont let it cook past medium rare!
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**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
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Remove from oven and let rest at least 20 minutes before slicing.
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NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions.
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Youll wind up with one prime rib instead of two!
