Herb-Crusted Prime Rib with Garlic Confit

Preheat the oven to 450°F (230°C).

Make small cuts over the surface of the roast. Fill cuts with garlic slices. Generously salt the entire roast. In a small bowl, mix together the Dijon mustard and stripped rosemary leaves. Spread this mixture evenly onto the roast.

In a pan over low heat, gently cook the olive oil and unsalted butter until melted. Add the thinly sliced garlic cloves and slowly cook for 10-15 minutes or until golden brown. Remove from heat and set aside.

Place the roast, bone-side-down, in a roasting pan. Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350°F (175°C). Place a meat thermometer in the thickest part of meat, not touching the bone. Cook to desired doneness, or until meat reaches 145°F (65°C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Serve the roast with garlic confit on top.