🧑🍳 Instructions:
1. Prepare the Roast:
- Bring the prime rib to room temperature (very important for even cooking — about 2 hours out of the fridge).
- Pat completely dry with paper towels.
2. Season the Prime Rib:
- Mix olive oil/butter with salt, pepper, garlic powder, thyme, and rosemary to make a paste.
- Rub this mixture all over the roast, including the sides and between the bones if possible.
- Press the grated Parmesan over the surface — it will form a gorgeous cheesy crust while roasting.
3. Roast:
- Preheat oven to 475°F / 245°C.
- Place the roast bone-side down in a roasting pan.
- Roast uncovered at high heat for 20 minutes to create a crust.
- Lower oven temperature to 325°F / 160°C and continue roasting for about 15 minutes per pound (or until internal temp reaches your desired doneness):
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 135–140°F (57–60°C)
4. Rest:
- Remove from oven, tent with foil, and let rest 20–30 minutes before carving.
- This allows juices to redistribute and keeps it incredibly tender.
5. Slice & Serve:
- Carve between the bones or into thick slices.
- Serve with creamy horseradish sauce, au jus, or garlic mashed potatoes.
🔥 Tips for Success:
- Use a meat thermometer — this is the key to getting your preferred doneness perfect.
- The Parmesan crust will turn golden and slightly crisp — don’t worry if some falls into the pan (those bits make AMAZING pan drippings).
- You can add a splash of red wine or beef broth to the pan after cooking for a quick au jus.
Would you like me to give you a reverse-sear version (low-and-slow roast first, then finish with a blast of high heat) for an even juicier, edge-to-edge pink prime rib?