Weekend Prime Rib

Ingredients
1 prime rib roast (4–6 lb / bone-in preferred)
3 tbsp olive oil or softened butter
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp kosher salt
1 tbsp black pepper
1 tsp smoked paprika (optional but 🔥)
🔥 Instructions
Bring to room temp
Take the roast out of the fridge 1–2 hours before cooking.
Preheat oven
Set oven to 450°F (230°C).
Season generously
Mix olive oil/butter, garlic, herbs, salt, pepper, and paprika.
Rub all over the prime rib—don’t be shy.
High heat start
Place roast fat-side up in a roasting pan.
Roast at 450°F for 20 minutes to get that crust 🔥
Lower & slow
Reduce oven to 325°F (165°C) and continue roasting:
Rare: 120°F internal
Medium-rare: 125–130°F (⭐ BEST)
Medium: 135°F
⏱️ About 15 minutes per pound
Rest is crucial
Remove from oven, tent with foil, and rest 20–30 minutes.
Juices redistribute = melt-in-your-mouth perfection 🤌
🍷 Serving Tips
Slice thick and serve with au jus or horseradish sauce
Perfect sides: roasted potatoes, asparagus, or creamy mashed potatoes
Pair with red wine & good vibes only