Easy Prime Rib Or Rib Eye Roast - cooking recipe

Ingredients

10 lbs rib eye roast or 10 lbs prime rib roast
1 cup kosher salt
1/2 cup peppercorn
4 sprigs fresh rosemary, to taste
6 sprigs fresh thyme, to taste

Preparation

Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.