🥩 Prime Rib (Medium Rare)

🥩 Prime Rib (Medium Rare)

Ingredients:

• 1 (4–6 lb) prime rib roast, bone-in or boneless

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp fresh or dried rosemary (optional)

Instructions:

1. Prep the roast:
   Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.

2. Preheat the oven:
   Set your oven to 450°F (230°C).

3. Season:
   Pat the roast dry, then rub it with olive oil, salt, pepper, garlic powder, onion powder, and rosemary.

4. Roast (initial sear):
   Place the prime rib in a roasting pan, fat side up. Roast at 450°F for 15 minutes to create a flavorful crust.

5. Lower the temperature:
   Reduce oven temperature to 325°F (165°C) and continue cooking for about 13–15 minutes per pound, or until the internal temperature reaches 120–125°F (49–52°C) for medium-rare.

6. Rest the roast:
   Remove from the oven and tent loosely with foil. Let it rest for 20–30 minutes — the internal temperature will rise to about 130°F (54°C), perfect for medium-rare.

7. Slice and serve:
   Carve into thick slices and serve with au jus or creamy horseradish sauce.