Prime Rib / Roast Beef (Rare to Medium-Rare)
Ingredients:
- 1 prime rib or roast beef (3–6 lbs)
- 3–4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried rosemary or thyme
- Optional: butter for basting
Instructions:
Bring the roast to room temperature for 1 hour before cooking.
Preheat oven to 450°F (230°C).
Mix garlic, olive oil, salt, pepper, and herbs into a paste. Rub all over the roast.
Place the roast on a rack, fat side up.
Roast at 450°F for 15 minutes to create a crust.
Lower the oven to 325°F (160°C) and continue cooking: - Rare: pull at 120°F (49°C)
- Medium-rare: pull at 130°F (54°C)
Let the roast rest 20 minutes before slicing so the juices redistribute.
Slice against the grain and serve with au jus, mashed potatoes, or roasted vegetables. - Tip: For extra flavor, spoon buttery garlic drippings over the slices before serving.