🥩 Perfect Prime Rib Roast
Ingredients:
2–3 kg beef prime rib (bone-in for best flavor)
2 tbsp olive oil
4–6 garlic cloves, 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
Optional: 1 tsp paprika or Dijon mustard for extra crust
Instructions:
- Bring to room temperature
Take the roast out of the fridge 2–3 hours before cooking. This helps it cook evenly. - Season generously
Mix olive oil, garlic, herbs, salt, and pepper. Rub all over the meat—don’t be shy, this is a big cut! - Preheat oven
Set your oven to 230°C (450°F). - Sear (blast heat)
Place the roast fat-side up in a roasting pan. Roast for 20 minutes at high heat to create a crust. - Slow roast
Lower temperature to 120°C (250°F) and cook until internal temp reaches:
Rare: 50°C (122°F)
Medium-rare: 55°C (130°F) ✅ best
Medium: 60°C (140°F)
(Approx. 15 minutes per 500g, but always use a thermometer if possible.) - Rest (VERY important)
Remove from oven and let it rest 20–30 minutes. Juices will redistribute and make it super juicy.
Optional: Simple Au Jus (Pan Sauce)
Use drippings from the pan
Add 1 cup beef broth
Simmer 5–10 minutes
Season to taste
Tips:
Bone-in = more flavor, boneless = easier slicing
Don’t skip resting—it’s the secret to juicy meat
Serve with roasted potatoes or vegetables