🥩 Perfect Prime Rib Roast
🛒 Ingredients
1 prime rib roast (about 2–3 kg)
4–5 cloves garlic (minced)
2 tbsp olive oil or softened butter
2 tsp salt
1–2 tsp black pepper
1 tsp fresh rosemary (or dried)
1 tsp fresh thyme (or dried)
🔪 Instructions
- Bring to room temp
Take the roast out of the fridge 1–2 hours before cooking. - Season
Mix garlic, oil/butter, salt, pepper, rosemary, and thyme.
Rub all over the meat generously. - Preheat oven
Set oven to 230°C (450°F) - Sear roast (important!)
Place roast in a roasting pan (fat side up)
Roast at 230°C for 20 minutes to create a crust - Slow roast
Lower heat to 120°C (250°F)
Cook for about:
Rare: 15 min per 500g
Medium: 18 min per 500g - Check doneness (best with thermometer)
Rare: 50–52°C
Medium-rare: 55–57°C
Medium: 60–63°C - Rest (don’t skip!)
Remove from oven
Let it rest 20–30 minutes before slicing
🍽️ Optional Simple Au Jus
Use pan drippings
Add 1 cup beef broth
Simmer 5–10 minutes
Strain and serve
🔥 Pro Tips
Bone-in = more flavor
Don’t overcook — prime rib is best pink inside
Slice against the grain for maximum tenderness