Ingredients:

  • lbs Boneless Prime Rib Roast (Ribeye Roast)
  • Tbsp Coarse Kosher Salt
  • Tbsp Freshly Ground Black Pepper
  • Tbsp Garlic Powder
  • Tbsp Dried Rosemary
  • tsp Dried Thyme
  • Tbsp Olive Oil
  • medium Yellow Onion (roughly chopped, optional)
  • medium Carrots (roughly chopped, optional)
  • large Fresh Rosemary Sprigs (optional)

Instructions:

  1. Remove roast from packaging 1-2 hours before seasoning. Pat aggressively dry with paper towels—this is vital for the crust.
  2. In a small bowl, combine salt, pepper, garlic powder, rosemary, and thyme to create the seasoning rub.
  3. Drizzle the roast lightly with olive oil. Massage the herb rub vigorously all over the entire surface of the beef.
  4. Place the seasoned roast on a V-rack set inside a roasting pan. For best results, place uncovered in the refrigerator for 4 to 24 hours (dry-brining).
  5. Remove the roast from the fridge 2 hours before cooking to allow it to temper. Preheat the oven to 450°F (230°C).
  6. If using aromatics, place chopped onions and carrots in the bottom of the pan under the rack. Lay the fresh rosemary sprigs over the top of the roast.
  7. Place the roast in the hot oven (450°F / 230°C) for exactly 15 minutes to sear the exterior and set the crust.
  8. Reduce the oven temperature to 325°F (160°C) without opening the door. Continue roasting, monitoring the internal temperature with a meat thermometer.
  9. Pull the roast when the internal temperature reaches 125°F (52°C) for a final medium-rare doneness (the temperature will rise during resting).
  10. Transfer the roast to a cutting board, tent loosely with foil, and allow it to rest for a minimum of 20–30 minutes before carving against the grain.