💖 Why You’ll Love This Recipe

• **Restaurant-quality results** right at home—no special equipment needed.
• **Crispy, flavorful crust** with juicy, tender meat inside.
• Perfect for holidays like Christmas, Thanksgiving, or Easter.
• Customizable doneness—rare, medium-rare, or medium.

🛒 Ingredients

For the Prime Rib Roast:

• **1 bone-in prime rib roast** (about 5–6 lbs; 2–3 bones)
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 4 cloves garlic, minced

*(Tip: Ask your butcher to “French” the bones for presentation—it looks beautiful on the table.)*

For the Optional Au Jus Sauce:

• ½ cup beef broth
• ½ teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 1 tablespoon pan drippings (from the roast)

📝 Instructions

1. Step 1: Prep the Roast
   • **Bring to Room Temperature:** Take the roast out of the refrigerator **1–2 hours** before cooking. This helps it cook evenly.
   • **Pat Dry:** Use paper towels to remove any surface moisture—a dry roast means a better crust.
2. Step 2: Season GenerouslyIn a small bowl, combine olive oil, salt, pepper, garlic powder, rosemary, thyme, and minced garlic into a fragrant paste. Rub the mixture generously all over the roast. Let the seasoned roast sit while the oven preheats.
3. Step 3: The Initial Sear (500°F)Preheat oven to **500°F (260°C)**.

   Place the roast, fat side up, on a roasting rack inside a large roasting pan.

   Roast for **15 minutes** at high heat—this kickstarts the Maillard reaction, locking in flavor and forming that beautiful golden crust.

4. Step 4: Slow Roast to Perfection (325°F)After 15 minutes, **reduce the oven temperature to 325°F (160°C)**.

   Continue roasting until the internal temperature reaches your desired doneness (check the thickest part, away from the bone):

   • Rare: 120°F (49°C)
   • Medium-Rare: 130°F (54°C)
   • Medium: 140°F (60°C)

   *(Cooking time is roughly 15–20 minutes per pound.)*

5. Step 5: Rest — The Most Important StepRemove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it **rest for 20–30 minutes**.

   Resting allows the juices to redistribute, ensuring every slice stays tender and moist.

🔪 Carving & Optional Au Jus Sauce

Carving:

Use a sharp carving knife to slice along the bones to remove them (if attached). Slice the roast into ½-inch thick portions. Spoon over any pan drippings or serve with au jus or horseradish cream sauce.

Au Jus Sauce Directions:

In a small saucepan, heat the beef broth, Worcestershire sauce, minced garlic, and 1 tablespoon of pan drippings over medium heat. Simmer for 3–5 minutes until slightly reduced. Strain and serve warm.

🍽️ Serving Suggestions & Expert Tips

Serving Suggestions:

• Garlic mashed potatoes or creamy scalloped potatoes
• Roasted asparagus or honey-glazed carrots
• Yorkshire pudding (classic British pairing)
• A glass of Cabernet Sauvignon or Merlot

Expert Tips:

• **Use a thermometer:** It’s the best way to guarantee your preferred doneness.
• **Don’t skip the rest period:** Cutting too early releases the juices.
• **Start hot, finish slow:** The 500°F sear locks in flavor; the 325°F roast ensures tenderness.
• For extra flavor: Rub the roast with seasoning and refrigerate overnight, uncovered, to dry-brine it before roasting.

🧊 Storage & Nutrition

Storage & Reheating:

• **Refrigerate:** Store leftovers in an airtight container for up to 4 days.
• **Reheat:** Warm slices in a **275°F oven** for 10–15 minutes, wrapped in foil with a splash of beef broth to retain moisture.

Nutrition (Per Serving, Approx.):

• Calories: 520
• Protein: 44g
• Fat: 38g
• Carbohydrates: 1g