Tie roast with cooking twine at 2 inch increments. Preheat oven to 475 degrees.
Using a sharp knife, pierce pockets at variable points throughout the roast. Poke garlic slices into each pocket.
In a small bowl, mix dry spices, black pepper through onion powder, mix. Drizzle extra virgin olive oil over the entire roast, massaging in with your fingers. Then massage the spice mix evenly over the exterior of the roast. Set aside for 10-15 minutes.
Coat a broiler pan with cooking spray. The broiler pan is fairly paramount because it allows the heat the circulate around the roast. If you don't have a broiler pan, place a cookie cooling rack on a large, heavy rimmed baking sheet. Sear for 15 minutes. Turn on your fan- things might get a little smokey!
Lower heat to 350 degrees. Continue to bake for 20-25 minutes or until the center of rib roast registers 120 degrees (rare) to 130 (medium rare). Cook for approximately 15 minutes per pound. Prime rib loses flavor and the coveted texture if cooked past medium rare. If your guests insist on a medium to well done slice, place that slice back in the oven after you finish carving the medium rare boneless rib roast.
After removing the roast, allow to rest for 10-15 minutes before carving. Serve with au jus, Horseradish Cream Sauce or Peter Luger Sauce!
If you've tried this recipe, come back and let us know how it was!