This is a special one we decided to make for my mom for her birthday. The roast for this is expensive, and the process takes almost 3 hours, so save it for a special occasion. I found this recipe here http://www.foodnetwork.com/recipes/ree-drummond/herb-roasted-prime-rib.html and we all loved it!
I started with a 5 1/2 lb boneless rib roast. Preheat the oven to 500 degrees. Place the roast in a roasting pan and set aside. Put 1/2 C olive oil, 1/8 C fresh rosemary leaves, 1/8 C fresh sage leaves, 1/8 C fresh thyme leaves, 1 tbsp. salt, 1 tbsp. pepper, and 3 cloves of garlic in a food processor and run it for a while, but not too much. Leave some chunks of herbs. Rub about 3/4 of that over the roast making sure it gets all nice and covered (reserve the rest for the potatoes). Roast it for 20 minutes, then decrease the temperature to 325 degrees and continue roasting till the internal temperature gets to 140 degrees (130 if you like rare). It takes about 2 hours. Once it is at the correct temperature, let it rest for 10-15 minutes, then slice in 1/2″ to 1″ thick slices.
While that is cooking, prepare the potatoes and broccoli. Wash and slice the potatoes into bite size chunks. Cut the broccoli into florets. Toss the potatoes in the left over rub mixture then spread out on a baking sheet. When there is about 10 minutes left for the roast, add the potatoes to the bottom shelf and let roast (while the roast is resting just keep an eye on them). Add the broccoli to the tupperwear steamer thing with a little water and a good amount of butter. When the potatoes are about done, microwave the broccoli for about 2-3 minutes (depending on how much you are cooking).
Once all that is done, serve it up with some straight or creamy horseradish and enjoy!