🥩 Perfect Prime Rib Roast
🧾 Ingredients
1 prime rib roast (2–4 kg, bone-in preferred)
2–3 tbsp olive oil or softened butter
4–6 cloves garlic (minced)
1 tbsp salt (coarse is best)
1–2 tsp black pepper
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
🔥 Instructions
- Bring to Room Temp
Take the roast out of the fridge 2–3 hours before cooking
This helps it cook evenly - Season Generously
Mix oil/butter + garlic + herbs + salt + pepper
Rub all over the meat (don’t be shy!) - High-Heat Start
Preheat oven to 230°C (450°F)
Roast for 20 minutes to create a crust - Slow Roast
Lower temperature to 120°C (250°F)
Cook until internal temp reaches:
50–52°C → rare
55–57°C → medium-rare (best!)
60°C → medium
👉 Rough guide: 15–20 min per 500g - Rest (VERY IMPORTANT)
Remove from oven and rest 20–30 minutes
Juices redistribute → super tender
🔪 Pro Tips
Use a meat thermometer if you can
Don’t skip resting (this is the secret!)
Slice against the grain for tenderness
🥔 Optional Add-On
Throw potatoes, carrots, and onions in the pan during the last hour — they soak up all those amazing juices 🤤