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
InstructionsRecipe book
Bring to room temperature
Remove the roast from the fridge 2–3 hours before cooking.
Pat dry with paper towels.
Season generously
Mix olive oil, garlic, herbs, salt, pepper, and spices into a paste.
Rub all over the roast, covering every side.
Preheat oven
Preheat to 230°C (450°F).
Initial high-heat roast
Place roast (fat side up) on a rack in a roasting pan.
Roast for 20 minutes to create a crust.
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.
Rest (VERY important)
Remove from oven and cover loosely with foil.
Let rest 20–30 minutes (temperature will rise slightly).
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.