Prime Rib Perfection

Prime Rib PerfectionIngredients1 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 powderInstructions Bring 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°CUse 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.