Bring roast to room temperature. About 2 hours. Rinse in cold water and pat dry.
Using butchers [kitchen] twine, secure your roast together tightly. Coat roast generously with garlic olive oil.
Mix your dry rub.
Pack dry rub tightly on roast. Sides, bottom and top. Use all.
Roast for 15 minutes at 400°. Then, reduce temperature to 325°. Roast 25 minutes per pound for a medium rare roast. The internal temperature should be at 120° for medium rare. You'll want medium rare just in case you'll need to re-heat as so not too overcook or dry out.
Your digital thermometer. Always a great kitchen investment.
Allow roast to sit for 5 minutes to allow the juices to rise.
Slice roast at bones.
Trim any fat [disgard] and thin slice your prime rib meat.
Thin slice your toppings. Add butter, oil, vegetables and seasonings to pan to sauté.
Sauté until translucent. About 7 minutes.
Add your mushrooms and parsley last. Sauté just until softened. Drain oils.
Your breads. Split and coat with garlic butter.
Toast your bread at 350° for 3 minutes or until hot and crispy. Add cheese while hot.
Your toppings and additions pictured.
Husk your corn and remove any threads.
Boil your corn in boiling water, 1 cup whole milk, a dash of salt and a 1/2 cube of butter for 12 to 15 minutes.
Stacked Baked Potatoes go great with this dish as well.
Enjoy!
