Pepper-Crusted Prime Rib Roast

Ingredients:

• 1 (4–5 lb) boneless prime rib roast
• 2 tablespoons olive oil
• 3 tablespoons coarse black pepper
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Instructions:

1. Prepare the Roast:
   Remove the prime rib from the refrigerator about 1 hour before cooking to bring it to room temperature.
   Pat dry with paper towels.
2. Season Generously:
   In a small bowl, combine black pepper, salt, garlic powder, onion powder, thyme, and paprika.
   Rub olive oil all over the roast, then coat evenly with the seasoning mixture.
3. Roast the Beef:
   Preheat oven to 450°F (230°C). Place the roast fat-side up in a roasting pan with a rack.
   Roast for 15 minutes to create a crust, then reduce oven temperature to 325°F (160°C).
   Continue roasting for 1½ to 2 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
4. Rest Before Slicing:
   Remove from the oven and tent loosely with foil.
   Let rest for 20–30 minutes to allow juices to redistribute.
5. Slice and Serve:
   Slice into thick, juicy portions and serve with au jus, horseradish cream, or your favorite sides.

Tips:

• Always use a meat thermometer for perfect doneness.
• For extra flavor, roast over a bed of onions, carrots, and garlic.
• Leftovers make amazing steak sandwiches the next day.