Prime Rib Roast

INGREDIENTS
  • (6­-7 pound) prime rib roast. (If flavor and presentation are at the top of your list, bone­in. If you want something easier to carve and a tad faster to cook, boneless)
  • 3 tablespoons olive oil
  • 6-­7 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped
  • 1 tablespoon coarse salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 4 tablespoons unsalted butter, softened Optional: 1 tablespoon Dijon mustard-
PREPARATION
  1. Prepare the Roast
  2. Remove the prime rib from the fridge 2 hours before cooking to bring it to room temperature.
  3. Pat the roast dry with paper towels and rub it generously with olive oil.
  4. In a small bowl, mix the minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. For extra flavor, add Dijon mustard to the mixture.
  5. Soften the butter and blend it with half of the garlic­herb mixture to create a compound butter. Spread this buttery mixture evenly over the roast. Massage the remaining seasoning mix into the meat, ensuring it’s well­coated.
  6. Preheat the Oven
  7. Preheat your oven to 450°F (232°C).
  8. Place the roast fat­side up on a rack in a roasting pan.
  9. Sear the Roast
  10. Roast the prime rib at 450°F (232°C) for 20­25 minutes to develop a golden, aromatic crust.
  11. Reduce the Temperature
  12. Lower the oven temperature to 325°F (163°C) and continue roasting.
  13. Use a meat thermometer to check the internal temperature:
  14. Rare: 120°F (49°C)
  15. Medium­rare: 130°F (54°C)
  16. Medium: 140°F (60°C)
  17. Rest the Meat
  18. Once the desired temperature is reached, remove the roast and loosely tent it with foil.
  19. Let it rest for 20-­30 minutes to allow the juices to redistribute and ensure tender, flavorful meat.
  20. Slice and Serve
  21. Slice the prime rib against the grain into thick slices.
  22. Serve with sides like roasted garlic mashed potatoes, creamed spinach, or horseradish sauce.