Ingredients:

  • 1 bone-in prime rib roast (standing rib roast), 6 lb (2.7 kg), frenched or un-frenched
  • 2-3 tbsp olive oil or neutral oil (30-45 ml)
  • 2 tbsp kosher salt (use 1 tbsp if using fine table salt) — ~36 g kosher salt
  • 2 tbsp freshly cracked black pepper — ~12 g
  • 3-4 cloves garlic, minced (or 1½-2 tbsp garlic paste) — ~12-16 g
  • 2 tbsp chopped fresh rosemary — ~8 g
  • 2 tbsp chopped fresh thyme leaves — ~6 g
  • 2 tbsp unsalted butter, softened (optional, for smear) — ~28 g
  • 1 tsp Dijon mustard (optional, helps crust adhere) — ~5 g
  • 1 cup beef stock or low-sodium beef broth — 240 ml (for au jus, optional)
  • ½ cup dry red wine (optional) — 120 ml (for au jus)
  • 2 tbsp pan drippings (from roast) — ~30 ml (for au jus)
  • 1 tsp cornstarch mixed with 1 tsp cold water (optional, to thicken) — 2 g cornstarch
  • ½ cup sour cream or Greek yogurt — 120 g (for horseradish cream, optional)
  • 2 tbsp prepared horseradish — ~30 g (for horseradish cream, optional)
  • 1 tsp lemon juice — 5 ml (for horseradish cream, optional)
  • Salt and pepper to taste (for horseradish cream and finishing)

Instructions:

  1. Thaw & trim: Thaw fully if frozen. Trim excess silver skin only; leave fat cap intact for flavor.
  2. Optional dry-brine (recommended): Pat roast dry. Evenly coat with kosher salt (use listed amount). Place on rack uncovered in fridge 24–48 hours to season and dry the surface. Or salt 2–4 hours before roasting for a quicker timeline.
  3. Bring to room temperature: Remove roast from fridge 1–2 hours before roasting so it comes closer to room temperature and reduces cooking variance.
  4. Preheat oven & prepare roast: Preheat oven to 225°F (107°C). Pat roast dry. Rub with oil, then spread the herb-garlic mixture and softened butter (and Dijon if using) evenly over the surface.
  5. Low-and-slow roast: Place roast bone-side down (fat cap up) on a rack in a roasting pan. Insert probe or plan to check internal temperature with an instant-read. Roast at 225°F (107°C) until internal temp is about 115–120°F for rare, 120–125°F for medium-rare, or 130–135°F for medium. Time guideline: ~12–20 minutes per pound (25–45 minutes per kg).
  6. High-heat finish (reverse sear): Increase oven to 475–500°F (246–260°C) or transfer roast to a preheated cast-iron skillet. Sear until deeply browned, 8–15 minutes, watching closely to avoid burning. Look for a deep mahogany crust and juices beginning to bead.
  7. Rest: Transfer roast to a cutting board, tent loosely with foil and rest 20–30 minutes. Internal temperature will rise ~5–10°F (3–6°C). Resting redistributes juices for juicier slices.
  8. Make au jus & carve: While resting, deglaze the roasting pan with red wine and/or beef stock, scraping the fond. Simmer to concentrate, strain and season to taste (thicken with cornstarch slurry if desired). Carve between bones into slices against the grain, about ½ inch (1.3 cm) thick for medium-rare. Serve with au jus and horseradish cream.