📝 Ingredients
- 1 (4–6 lb) prime rib roast (bone-in or boneless)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp fresh rosemary (chopped)
- 1 tsp fresh thyme (chopped)
- Optional: 1 tsp paprika for extra color
👩🍳 Instructions
1. Prep the Roast:
- Remove the roast from the fridge 1–2 hours before cooking to bring it to room temperature.
- Preheat oven to 230°C (450°F).
- Pat roast dry with paper towels.
- Mix garlic, olive oil, salt, pepper, rosemary, thyme, and paprika (if using) to make a rub.
- Rub all over the roast.
2. Roast:
- Place roast fat-side up on a rack in a roasting pan.
- Roast at 230°C (450°F) for 15–20 minutes to sear.
- Reduce oven temperature to 160°C (325°F) and continue roasting:
- Rare: 15 min per pound (internal 50°C / 120°F)
- Medium Rare: 16–17 min per pound (internal 55°C / 130°F)
- Medium: 18–19 min per pound (internal 60°C / 140°F)
3. Rest:
- Remove from oven, cover loosely with foil, and rest 20–30 minutes before slicing.
- Resting lets juices redistribute, keeping meat tender.
🍽️ Serve
- Slice against the grain.
- Serve with au jus, horseradish sauce, or creamy mashed potatoes.
