1. Prepare the Roast
Take the prime rib out of the refrigerator 1–2 hours before cooking to bring it to room temperature.
Pat it dry with paper towels.
2. Make the Seasoning Rub
In a small bowl, mix olive oil (or butter), garlic, salt, pepper, rosemary, thyme, and paprika.
Rub the mixture all over the roast, making sure to cover all sides.
3. Roast at High Heat
Preheat your oven to 475°F (245°C).
Place the roast bone-side down in a roasting pan.
Roast for 15 minutes to create a flavorful crust.
4. Slow Roast
Reduce the oven temperature to 325°F (165°C).
Continue cooking until the roast reaches your desired doneness:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
(The roast in your picture looks medium-rare.)
5. Rest the Meat
Remove from the oven and loosely cover with foil.
Let it rest for 20–30 minutes before slicing to keep it juicy.
6. Slice and Serve
Slice thick cuts and serve with au jus, mashed potatoes, or horseradish sauce.
If you want, I can also write a shorter version, a fancy restaurant-style version, or one formatted for social media.
