Weekend Prime Rib Roast

Weekend Prime Rib Roast
 Ingredients:
1 prime rib roast (2–3 kg / 4–6 lbs, bone-in or boneless)
2 tbsp olive oil or softened butter
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
2 tsp salt
1 tsp black pepper
 Instructions:

1. Bring to room temperature
   Remove the roast from the fridge 1–2 hours before cooking. This helps it cook evenly.
2. Preheat oven
   Set oven to 230°C (450°F).
3. Season the roast
   Pat the meat dry.
   Rub all over with olive oil or butter.
   Mix garlic, herbs, salt, and pepper, then coat the entire roast generously.
4. Roast (high heat first)
   Place the roast fat-side up on a rack in a roasting pan.
   Roast at 230°C (450°F) for 20 minutes to create a crust.
5. Lower heat & continue cooking
   Reduce oven to 160°C (325°F).
   Continue roasting until desired doneness:
   Doneness
   Internal Temp
   Rare
   50–52°C
   Medium-rare
   55–57°C
   Medium
   60–63°C
    Approx. 15–20 minutes per pound (450 g)
6. Rest the meat
   Remove from oven and tent loosely with foil.
   Let rest for 20–30 minutes (very important—keeps it juicy!).
7. Slice & serve
   Carve against the grain and serve with juices from the pan.