Ingredients
- 5-7 lbs Prime rib roast (standing rib roast)
- 3 tablespoons Whole black peppercorns (coarsely cracked)
- 2 tablespoons Kosher salt
- 4 cloves Garlic, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 2 tablespoons Fresh thyme, finely chopped
- 3 tablespoons Olive oil or softened butter
Instructions
- Prep the Meat: Take the roast out of the refrigerator at least 2 hours before cooking to bring it to room temperature. This ensures even cooking.
- Make the Rub: In a small bowl, mix the cracked peppercorns, salt, minced garlic, rosemary, thyme, and olive oil (or butter) to create a thick paste.
- Season: Pat the roast dry with paper towels. Rub the spice paste generously all over the top and sides of the meat, pressing it in so it sticks to form a crust.
- Preheat: Preheat your oven to 230°C (450°F).
- Sear: Place the roast in a roasting pan (fat side up). Bake for 15 minutes at this high temperature to sear the outside and lock in the juices.
- Slow Roast: Lower the oven temperature to 160°C (325°F). Continue roasting until the internal temperature reaches your desired level:
- Medium-Rare: 54°C (130°F)
- Medium (as shown in the photo): 60°C (140°F)
- Well Done: 70°C (160°F)
- The Secret Step (Resting): Remove the roast from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 20–30 minutes. Do not skip this, as it allows the juices to redistribute.
- Slice: Carve the roast against the grain into thick slices and serve.
Tip: Serve it with a side of Horseradish Sauce or Au Jus (beef drippings) for the classic experience!
