Perfect Prime Rib

Prime rib makes for the quintessential holiday centerpiece. Delicious and hearty, the perfect prime rib will have everybody at the table happy — and clamoring for second helpings. Here are some tips for a fantastic holiday meal.

• 4 sprigs of thyme • 2 tablespoons black pepper • 3-4 teaspoons salt • 2-3 large garlic cloves • 2-3 sprigs of fresh rosemary • 1 8-pound prime rib roast • 1 tablespoon olive oil

• Refrigerate the prime rib overnight and let it come to room temperature for about two hours before cooking. • Mix pepper, salt, garlic, rosemary (or thyme) in a bowl. • Apply oil to all sides and then season the prime rib about two hours before cooking. • Preheat the oven to 450 degrees.

• Put the prime rib in a roasting pan bone side down (fat side up). If you have celery, carrots or onion, place in the bottom of the pan before the prime rib. • Cook the roast for 12-15 minutes, then reduce the temperature to 325 degrees. • Use a meat thermometer to test the prime rib after 30 minutes. A medium prime rib typically reads 130-135 degrees.

• When it has reached the proper temperature, remove the prime rib from the oven and place it on a platter. Let it rest for 25-30 minutes. • As the roast sits, the temperature will rise about 10 degrees, to 140. • Cut the strings that hold the prime rib and remove the ribs. • Carve and enjoy.