Welcome to a haven of culinary inspiration, where the love for cooking meets creativity in the kitchen! Our collection is crafted to celebrate the joy of good food, offering a delightful blend of timeless classics and innovative recipes to suit every palate.
Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients
- 1 teaspoon dried thyme
- 1 tablespoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 whole prime rib roast (boneless or bone-in, about 5–6 lbs)
- 1 teaspoon onion powder
- 1 teaspoon paprika
Directions
- Remove the prime rib from the refrigerator and let it come to room temperature for about 2 hours.
- Preheat the oven to 250°F (120°C).
- In a small bowl, mix olive oil with salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika to form a paste.
- Pat the roast dry with paper towels, then rub the seasoning paste evenly all over the roast.
- Place the roast fat side up on a wire rack inside a roasting pan. Insert a meat thermometer into the center of the roast.
- Roast slowly in the oven for approximately 3 to 3.5 hours, or until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- Once the roast reaches the desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
- For a flavorful crust, increase oven temperature to 500°F (260°C) and return the roast for 10 minutes just before serving, or sear it in a cast-iron pan.
- Slice the roast thinly against the grain and serve warm with horseradish sauce or a side of roasted vegetables.
