Prime Rib Perfection

Prime Rib Perfection (Oven-Roasted)
Serves: 6–8
Prep time: 15 minutes (+ resting)
Cook time: ~2–3 hours (depending on size)
Ingredients
Prime rib roast (bone-in or boneless): 4–5 lb (1.8–2.3 kg)
Olive oil: 2 tbsp
Unsalted butter: 4 tbsp, softened
Garlic: 6 cloves, minced
Fresh rosemary: 2 tbsp, finely chopped
Fresh thyme: 2 tbsp, finely chopped
Salt (kosher or sea salt): 2½ tsp
Black pepper: 2 tsp
Smoked paprika or garlic powder (optional): 1 tsp
Instructions

1. Bring to room temperature
   Remove the prime rib from the fridge 1–2 hours before cooking.
   Pat dry with paper towels (this helps the crust form).
2. Season generously
   Mix butter, olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
   Rub the mixture all over the roast, including the ends.
3. Preheat oven
   Preheat oven to 230°C / 450°F.
   Place roast fat-side up on a rack in a roasting pan.
4. Sear for crust
   Roast at 450°F (230°C) for 20 minutes to develop a deep, flavorful crust.
5. Slow roast
   Reduce oven temperature to 165°C / 325°F.
   Continue roasting until internal temperature reaches:
   120–125°F (49–52°C) → Rare
   130–135°F (54–57°C) → Medium-rare (recommended)
   140°F (60°C) → Medium
   ⏱️ Approx. 15 minutes per pound, but always rely on a thermometer.
6. Rest (critical!)
   Remove roast from oven and loosely tent with foil.
   Rest 20–30 minutes.
   (Temperature will rise 5–10 degrees, and juices will redistribute.)
   🔪 To Serve
   Slice against the grain into thick or thin cuts.
   Serve hot with pan juices or au jus.
   Optional Quick Au Jus
   Place roasting pan over medium heat.
   Add 1½ cups beef broth.
   Scrape browned bits from the pan.
   Simmer 5 minutes, strain, and serve.
   ⭐ Pro Tips
   Use a meat thermometer—don’t guess
   Bone-in roasts are juicier and more flavorful
   For extra crust, finish under the broiler for 2 minutes