Ingredients:

  • lbs Bone-in Prime Rib Roast (Ribs 3-5)
  • Tbsp Kosher Salt
  • Tbsp Freshly Ground Black Pepper
  • cloves Garlic, finely minced
  • Tbsp Fresh Rosemary, finely chopped
  • Tbsp Fresh Thyme Leaves, removed from the stem
  • Tbsp Dijon Mustard
  • Tbsp Olive Oil

Instructions:

  1. Remove the roast from the refrigerator at least 2 hours before cooking to allow it to temper. Pat the entire surface aggressively dry with paper towels.
  2. Create the Herb Paste: In a small bowl, combine minced garlic, rosemary, thyme, salt, pepper, Dijon mustard, and olive oil. Mix thoroughly into a thick paste.
  3. Seasoning Application: Apply the herb paste evenly all over the exterior of the roast, massaging it firmly into the meat, especially the fat cap.
  4. Rest (Dry Brine): Place the seasoned roast, fat-side up, on the rack in the roasting pan. Refrigerate uncovered for a minimum of 4 hours, or ideally overnight, to dry the exterior.
  5. Preheat oven to a low temperature (250°F / 120°C). If desired, sear the roast in a very hot, oiled skillet on all sides for 1 minute per side before placing it on the rack in the roasting pan.
  6. Slow Roast: Place the roast into the preheated 250°F (120°C) oven. Begin checking the internal temperature after about 2 hours using a reliable meat thermometer.
  7. Temperature Check & Finish: Cook until the internal temperature reaches 115–120°F (46–49°C) for medium-rare. Once target temperature is hit, remove the roast immediately.
  8. The High Heat Finish: Increase the oven temperature to 450°F (230°C). Return the roast to the hot oven for 7–10 minutes to aggressively crisp the exterior crust.
  9. The Mandatory Rest: Remove the roast from the oven. Tent loosely with foil and let it rest on the cutting board for a minimum of 20–30 minutes before carving to allow the juices to redistribute.
  10. Carve & Serve: Carve between the bones, and slice across the grain. Serve immediately with pan drippings or Madeira Jus.