Prime Rib Roast

I've been dying to make a rib roast for a few months now. I've been trying to get some friends together, but it's been really difficult with everyone's schedule. Last week I got tired of waiting, so I went to see my Uncle Iano who happens to be a butcher and got a really nice Prime Rib Roast.

• 3 1/2 Pound Rib Roast fat tied on
• Salt
• Pepper (I use McCormick's Peppercorn Melange)
• 1 tablespoon vegetable oil
• 1/2 stick of butter cut into tablespoons
• 4 Thyme Sprigs
• 3 Bay Leaves
• 3 Majoram or Oregano Sprigs
• 3 Garlic Cloves Smashed
• 3 Shallots sliced

Preheat the Over to 325.

1. Grind the peppercorn and rub the roast with Salt and the ground up peppercorn.
2. In an ovenproof skillet, heat the oil. Add the roast fat side down, and cook over medium/high heat until it's browned, about 5 minutes. Turn the roast and brown on each side, about 10-15 minutes longer.
3. Set the roast fat side up in the skillet and add the butter. When the butter melts baste the roast all over
4. Add the thyme, bay leaves and marjoram and roast for 40 minutes. (Place some of the herbs on top of the roast and the rest in the butter.
5. Add the garlic and shallots to the skillet and continue roasting until an instant-read thermometer inserted in the center registers 130 degrees for medium-rare. About 20 more minutes or so.