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1
Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
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2
An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
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3
Meanwhile, preheat the oven to 400 degrees F.
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4
Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack).
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5
Scatter any fat and meat trimmings in the pan around the bones.
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6
Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
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7
Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib.
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8
Put the smashed garlic in the bottom of the pan with the trimmings.
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9
Baste the beef with the fat drippings and return the pan to the oven.
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10
Cook for 30 minutes and then baste the roast again.
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11
Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done.
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12
Keep in mind that the roast will continue to cook while resting.
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13
Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes.
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14
Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.
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15
Photograph by Yunhee Kim
