Tie the roast with cooking twine at 2 inch increments. Preheat the oven to 475°F. Prepare a wire rack or broiler pan for the roast. *
In a small bowl, stir together the garlic, parsley, oregano, pepper, salt, rosemary, thyme, onion powder, garlic powder and celery seed. Set aside.
In another small bowl, whisk together the olive oil and mustard. Using a spatula or clean hands, smother this mixture onto the roast. Pat the dry herb mixture into the wet mixture so it sticks. Set aside for 15 minutes.
If you want to season the drippings for an au jus, adding an onion, carrots and celery to the bottom of the roasting pan will help give it flavor while it cooks. This is optional and only needed if you plan to make an au jus sauce.
Sear the roast at 475°F for 15 minutes. Then lower the oven temperature to 325°F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib. Check the temperature using a digital thermometer.
Remove the roast, tent with aluminum foil and allow to rest for 30 minutes.
Place the roast on a cutting board and slice into 2-inch slices. Serve with your favorite sauce or compound butter (listed in the post!).
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
If making a smaller roast, some folks use an Instant Pot trivet or wire rack in a cast iron skillet.
Rare- 120-130°F
Medium rare- 130-135°F
Medium- 135-145°F
Medium Well- 145-155°F
Well Done- 155°+F
Prime is best prepared medium rare. If one of your guests likes it more well done, I highly suggest carving and then putting just that one slice back into a hot oven, in the juices, for another 10 minutes.