Prime Rib again

For Christmas I made prime rib, and it was the best one yet. Here is what I did:

6 lb bone in prime rib

Rubbed it LIBERALLY with kosher salt 24 hours before and wrapped in plastic wrap and put back in the fridge.

Took it out of the fridge about 45 minutes before it was going in the oven.

Heated over to 250 degrees. Cut off fat cap off top of prime rib. Mixed about 5 T softened butter with tons of minced garlic cloves, some dried rosemary, thyme, parsley, and italian seasoning, a little black pepper and a tiny bit of salt. Rubbed roast all over with the butter mixture then scored the removed fat cap and placed it back on the roast, hoping the fat would render while cooking. Roasted in the oven until it reached 120 degrees and pulled it from oven and let it rest 25-30 minutes. It was perfect!

Fresh herbs would have been better but dried worked. I thought the butter was going to be over the top but it was actually great and it kept the herbs adhered to the roast.

I can't wait to make this again!