Ingredients:

  • 2 tablespoons kosher salt (30 mL)
  • 1 tablespoon freshly cracked black pepper (15 mL)
  • 1 tablespoon dried rosemary, crushed (15 mL)
  • 1 tablespoon dried thyme, crushed (15 mL)
  • 1 tablespoon garlic powder (15 mL)
  • 1 teaspoon onion powder (5 mL)
  • 1 (8-10 pound) bone-in prime rib roast (approximately 3.6-4.5 kg)
  • 2 tablespoons olive oil (30 mL)
  • 1 cup beef broth (240 mL)

Instructions:

  1. Combine the dry brine ingredients in a small bowl. Rub the mixture evenly over the entire surface of the prime rib roast. Wrap tightly in plastic wrap and refrigerate for 24-48 hours.
  2. Remove the roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. Preheat the oven to 450°F (232°C). Pat the roast dry with paper towels.
  3. Heat olive oil in a large skillet over high heat (or use the roasting pan on the stovetop if it's oven-safe). Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
  4. Place the seared roast on the rack in the roasting pan. Add beef broth to the bottom of the pan. Roast at 450°F (232°C) for 15 minutes.
  5. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium. Use a meat thermometer inserted into the thickest part of the roast, avoiding bone.
  6. Remove the roast from the oven, tent loosely with aluminum foil, and let rest for at least 2 hours before carving.
  7. Carve the prime rib against the grain into thin slices and serve immediately.