PRIME RIB

1 (3-bone) prime rib, preferably from the loin end
3 tablespoons flaky sea salt
1 1/2 tablespoons coarsely cracked black pepper
1 tablespoon extra virgin olive oil
8 to 10 sprigs rosemary
8 to 10 sprigs thyme
10 medium cloves garlic, smashed and peeled
3 tablespoons unsalted butter, cut into 1/2-inch cubes

Take beef out of the refrigerator 2 hours before cooking to allow it to reach room temperature. After a half-hour, season it with salt and pepper on all sides.

Position a rack and roasting pan in the center of oven and preheat to 325 degrees F.

Heat a skillet over high heat for one minute. Add olive oil and, when it gives off the first wisp of smoke, place the beef in the pan and use tongs to brown on all outer sides, except the cut ends (about 6-8 minutes). Be careful of splashing oil.

Transfer the beef, bone side down, into rack with two sets of tongs. Arrange the rosemary, thyme, garlic and butter evenly on top.

Roast the beef, basting every 30 minutes, until a thermometer reads 120-125 degrees F for rare, 130-135 for medium-rare, or 140-145 for medium.

Serves 6 to 8
Source: Suzanne Goin, Fine Cooking magazine