Use a sharp knife to pierce small slits in the surface of the prime rib, inserting a sliver of garlic into each one.
Combine butter and prime rib seasoning together in a small bowl.
Rub the herb butter all over the rib roast, then place on a rack in a roasting pan just larger than the rib roast.
Bake for 7 minutes per pound of meat for medium rare.
Without opening the oven door, turn off the heat and let the prime rib roast sit in the oven for 1-2 hours, until the internal temperature reaches 130°F for medium rare or 140°F for medium.
Remove from heat and let rest for 15-20 minutes before slicing. We recommend slicing about 1/4-inch thick. Reserve the pan juices to make Yorkshire pudding.
Yorkshire Pudding
Preheat oven to 450°F. Pour the pan drippings into a 10-inch cast-iron skillet and place in the oven for 5 minutes to get the drippings and pan smoking hot.
Meanwhile, add the flour, milk, eggs, and salt to a blender and pulse just to combine.
Pour the batter into the hot pan and return to the oven for 15-20 minutes until puffed and dry. Slice and serve warm with slices of prime rib roast.
