Prime Rib Perfection

Prime Rib Perfection
 Ingredients
1 prime rib roast (2–4 ribs, about 2.5–4 kg)
2 tbsp olive oil
4–5 cloves garlic, minced
2 tbsp fresh rosemary (or 1 tbsp dried)
2 tbsp fresh thyme (or 1 tbsp dried)
2 tbsp coarse salt
1 tbsp black pepper
1 tsp paprika (optional)
1 tsp onion powder
 Instructions

1. Bring to room temperature
   Remove the roast from the fridge 2–3 hours before cooking.
   Pat dry with paper towels.
2. Season generously
   Mix olive oil, garlic, herbs, salt, pepper, and spices into a paste.
   Rub all over the roast, covering every side.
3. Preheat oven
   Preheat to 230°C (450°F).
4. Initial high-heat roast
   Place roast (fat side up) on a rack in a roasting pan.
   Roast for 20 minutes to create a crust.
5. Slow roast
   Reduce temperature to 120°C (250°F).
   Continue roasting until desired doneness:
   Doneness
   Internal Temp
   Rare
   50–52°C
   Medium-rare
   54–57°C
   Medium
   60–63°C
    Use a meat thermometer for accuracy.
6. Rest (VERY important)
   Remove from oven and cover loosely with foil.
   Let rest 20–30 minutes (temperature will rise slightly).
7. Slice & serve
   Cut between bones or remove bones first, then slice.
   Serve with pan juices or au jus.
    Optional Au Jus (Quick)
   Pour off excess fat from the pan.
   Add 1 cup beef broth + a splash of Worcestershire sauce.
   Simmer and scrape browned bits for flavor.
    Pro Tips
   Don’t skip resting—it keeps the meat juicy.
   Bone-in gives more flavor, but boneless is easier to carve.
   For a garlic crust, add extra minced garlic just before roasting.