🧂 Ingredients:
1.5–2 kg beef rib roast (prime rib)
2–3 tbsp coarse black pepper (lots, like in the photo)
2 tbsp salt
4–5 garlic cloves (minced)
2 tbsp olive oil
1 tbsp butter
Fresh herbs (optional: rosemary, thyme)
🔪 Instructions:

    Bring to room temp
    Take the beef out of the fridge 1–2 hours before cooking.
    Season
    Mix salt, garlic, and olive oil.
    Rub all over the meat.
    Press a thick layer of crushed black pepper on the outside.
    Sear (optional but recommended)
    Heat a pan with butter.
    Sear all sides for 2–3 minutes until browned.
    Roast
    Preheat oven to 220°C for 15 minutes (to create crust).
    Then reduce to 160°C and cook:
    Rare: ~15 min per 500g
    Medium: ~20 min per 500g
    Rest
    Let it rest 15–20 minutes before slicing (very important for juicy meat).