Prime Rib Perfection

Prime Rib Perfection🧾 Ingredients1 prime rib roast (2–4 ribs, about 2.5–4 kg)2 tbsp olive oil4–5 cloves garlic, minced2 tbsp fresh rosemary (or 1 tbsp dried)2 tbsp fresh thyme (or 1 tbsp dried)2 tbsp coarse salt1 tbsp black pepper1 tsp paprika (optional)1 tsp onion powder👨‍🍳 InstructionsBring to room temperatureRemove the roast from the fridge 2–3 hours before cooking.Pat dry with paper towels.Season generouslyMix olive oil, garlic, herbs, salt, pepper, and spices into a paste.Rub all over the roast, covering every side.Preheat ovenPreheat to 230°C (450°F).Initial high-heat roastPlace roast (fat side up) on a rack in a roasting pan.Roast for 20 minutes to create a crust.Slow roastReduce temperature to 120°C (250°F).Continue roasting until desired doneness:DonenessInternal TempRare50–52°CMedium-rare54–57°CMedium60–63°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 & serveCut 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 TipsDon’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.