准备

• 在烹饪前2小时将牛肉从冰箱中取出，以便可以达到室温。30分钟后，将肉用fleur de sel和破裂的黑胡椒粉调味。
• Position a rack in the center of the oven and heat oven to 325ºF.
• Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and, when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.
  
• Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120º to 125ºF for rare, about 2 hours. Cook to 130º to 135ºF for medium-rare (about 2-1/4 hours), 140º to 145ºF for medium (about 2-1/2 hours). Let the meat rest at least 15 minutes before carving.

对于剩菜剩饭的美味三明治Prime Rib Sandwich with Roasted-Garlic Dijonnaise.