Ingredients:

  • 7 lbs Prime Rib Roast (Bone-In)
  • 1/4 cup Coarse Kosher Salt (for dry brining)
  • 4 Tbsp Unsalted Butter (Softened)
  • 2 Tbsp Fresh Rosemary (finely chopped)
  • 1 Tbsp Fresh Thyme (finely chopped)
  • 4 cloves Garlic (minced)
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 Tbsp Dijon Mustard (Optional Binder)

Instructions:

  1. Prep the Roast: Pat the prime rib roast thoroughly dry with paper towels. Ensure any excess fat has been scored by your butcher.
  2. Dry Brine: Evenly coat the entire exterior of the roast (meat and fat cap) generously with the Kosher salt. This salt forms the initial dry brine, crucial for flavour and moisture retention.
  3. Chill: Place the seasoned roast, uncovered, on a rack set over a baking sheet. Refrigerate for 12 to 24 hours. The exterior should look visibly dry and slightly darker.
  4. Temper the Meat: Remove the roast from the refrigerator 2 hours before cooking. Leave it uncovered on the counter to allow the temperature to rise slightly.
  5. Preheat Oven: Preheat the oven to a very low temperature: 250°F / 120°C.
  6. Create the Crust: In a small bowl, combine the softened butter, rosemary, thyme, garlic, pepper, and Dijon mustard (if using). Mix well.
  7. Apply Crust: Rub the aromatic butter mixture evenly over all exposed surfaces of the beef.
  8. Insert Thermometer: Place the roast, fat-cap up, on the V-rack in the roasting pan. Insert the probe thermometer into the very centre of the roast, avoiding bone.
  9. Low Roast: Place the pan in the preheated oven. Roast until the internal temperature is exactly 10 degrees below your target finish temperature (e.g., 120°F/49°C for Medium-Rare). The cooking time will be approximately 2.5 to 4 hours.
  10. The First Rest: Remove the roast from the oven. Tent loosely with foil and let it rest undisturbed for 15 minutes. Do not carve yet.
  11. Crank the Heat: While the roast is resting, increase the oven temperature to 500°F / 260°C.
  12. The Sear: Return the roast (uncovered) to the screaming hot oven. Sear for 6 to 10 minutes, watching carefully until the crust is deeply browned and crackling.
  13. Final Rest: Remove the roast from the oven. Transfer it to a cutting board. Tent lightly with foil and allow it to rest for a final 15 minutes. This is critical for the juices to redistribute.
  14. Carve and Serve: Remove any twine if used. Slice the Prime Rib Roast away from the bones. Carve into thick slices against the grain and serve immediately.