• Peel garlic; slice large cloves into thick wedges or slices or slivers
• Embed several slivers of garlic into each end of prime rib; look for openings along fat, insert finger to make opening and push slivers into each opening as far as possible
• Insert a knife at intervals along outer roast, insert shards of garlic as deeply as possible (see photo: number of rows is dependent upon size or roast)
• Preheat oven to 350 F or 500 F (depending upon method used), setting rack in lower third of oven
• Set roast on a parchment covered sheet pan if huge; otherwise, set inside roaster
• Rub steak spice on both ends and all around roast

Roasting Method 1

• Roast uncovered at 350 F 15 minutes per pound for medium done roast
• Rest, tented with foil, for 15 minutes (a half hour, if large) and slice
• Pour pan juices over sliced meat, or use them to make a dark roast gravy while resting meat

Roasting Method 2

• Roast uncovered at 500F for 30 minutes if 12 pounds or larger and for 15-20 minutes if 10 pounds or smaller; cover and reduce heat to 350F cooking 15 minutes a pound for medium done
• Rest, tented with foil, for 15 minutes (a half hour, if large) and slice
• Pour pan juices over sliced meat, or use them to make a dark roast gravy while resting meat