Ingredients
- 1 Prime Rib Roast (2.5–3.5 kg / 5–8 lbs, bone-in or boneless)
- 4 tbsp soft butter
- 4 cloves garlic, minced
- 1 tbsp coarse salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp onion powder
- 1 tsp mustard powder (optional)
Instructions
1. Prepare the meat
- Remove the roast from the fridge 1 hour before cooking so it reaches room temperature.
- Pat it dry with paper towels.
2. Make the garlic-herb butter
Mix together:
- Butter
- Garlic
- Salt
- Pepper
- Paprika
- Thyme
- Rosemary
- Onion powder
- Mustard powder
Rub this mixture all over the roast—every side.
3. High-temperature sear in the oven
- Preheat your oven to 245°C (475°F).
- Place the roast on a rack in a roasting pan (bones down if bone-in).
- Roast for 20 minutes to create a golden crust.
4. Slow roast
- Reduce the oven temperature to 160°C (325°F).
- Without opening the oven, continue roasting for 1 hour to 1 hour 20 minutes, depending on size.
Internal temperature guide
- Rare: 50–52°C (122–125°F)
- Medium-rare (best): 55–57°C (130–135°F)
- Medium: 60–63°C (140–145°F)
Use a meat thermometer for perfect results.
5. Resting
Remove from the oven and loosely cover with foil.
Let it rest for 20 minutes before slicing—this keeps it juicy.
Serving suggestions
Serve with:
- Roasted potatoes
- Horseradish sauce
- Au Jus (beef drippings sauce)
- Sautéed vegetables
If you want, I can also give you a quick Au Jus sauce recipe or garlic mashed potatoes to go with it!