1. Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature. This helps it cook more evenly.
2. Preheat your oven to 450°F (230°C). Mama Lou always said starting hot is key to sealing in those precious juices.
3. In a small bowl, combine olive oil or butter with garlic, rosemary, thyme, parsley, salt, pepper, Dijon mustard, and smoked paprika. Mix until it forms a fragrant herb paste.
4. Pat the prime rib dry with paper towels to ensure the herb crust sticks well. Rub the herb mixture all over the roast, pressing it in gently but thoroughly.
5. Place the roast bone-side down (or fat-side down if boneless) on a rack in a roasting pan. This allows heat to circulate evenly.
6. Roast at 450°F for 20 minutes. This initial blast creates a crust that locks in flavor.
7. Reduce the oven temperature to 325°F (165°C) and continue roasting for about 15 minutes per pound, or until an internal thermometer reads 130°F for medium-rare. Remember, the meat will rest and continue to cook slightly.
8. Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This step is crucial; Mama Lou insisted on resting to let the juices redistribute, making every bite tender and juicy.
9. Slice the prime rib against the grain and serve immediately, savoring the herbaceous crust and rich, juicy interior.

One time, I forgot to let it rest, and the juices ran out the moment I cut into it—a rookie mistake I learned from Mama Lou’s gentle reminders. Patience in cooking always pays off.