Rosemary Prime Rib

Obviously, the quality of the meat is a primordial factor in making this dish. Make sure that there isn't too much fat left on the outside, you may want to trim some of it but not all of it. Rub a little bit of salt on the outside of the meat and let it sit at room temperature for at least 20 minutes. Then Rub a little bit of butter on the outside of the meat, and add some black pepper.

If you like to have a deliciously roasted deep caramel color on the outside, and the inside to be a moist medium-rare that melts in your mouth, the secret is to roast it in a very hot oven for the first 30 minutes, around 500°F to brown the outside. Then lower the oven temperature to about 325°F and let it cook slowly for about 2 hours.

Then, take it out of the oven and make some small incisions in the meat, and place little garlic cloves inside the incisions so that the garlic flavor permeates into the meat without burning. Sprinkle some cut pieces of rosemary on the meat and place the rest in the juice on the bottom of the pan, and put back in the oven for another 30 minutes or so.

Take the meat out of the oven and let it sit for about 20 minutes before cutting. Enjoy with your favorite vegetables!