Ingredients:

  • 1 (7 lb / 3.2 kg) Bone-In Prime Rib Roast (3 Ribs), Choice or Prime grade
  • 3 Tbsp Coarse Kosher Salt (for dry brine)
  • 1 tsp Freshly Ground Black Pepper (for dry brine)
  • 4 Tbsp Unsalted Butter, softened to room temperature
  • 6 Cloves Garlic, finely minced or grated
  • 2 Tbsp Olive Oil
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme leaves only
  • 2 tsp Kosher Salt (for rub)
  • 1 tsp Freshly Ground Black Pepper (for rub)

Instructions:

  1. Prep the Roast: Use butcher's twine to tie the roast snugly between the rib bones and the meat, securing the fat cap to the roast if it's loose. This helps maintain shape.
  2. Dry Brine: Pat the entire roast very dry. Rub the 3 Tbsp of coarse Kosher salt and 1 tsp black pepper evenly over all surfaces, paying special attention to the fat cap.
  3. Chill: Place the roast, uncovered, on a rack in a roasting pan. Transfer to the refrigerator for 24 to 48 hours. This dry brining is non-negotiable for a crisp crust.
  4. Bring to Temperature: Remove the roast from the refrigerator 2 hours before cooking. Leave it on the counter to come closer to room temperature.
  5. Make the Rub: In a small bowl, combine the softened butter, minced garlic, olive oil, rosemary, thyme, the remaining 2 tsp salt, and 1 tsp pepper. Mix until smooth.
  6. Apply Rub: Pat the roast dry again if any moisture has formed. Evenly spread the herb and garlic rub over the entire surface of the meat (avoiding the fat cap if you prefer maximum crackling).
  7. Preheat Oven (Low): Set the oven to a very low temperature: 250°F / 120°C.
  8. Insert Thermometer: Insert the probe of a digital thermometer into the centre of the roast, avoiding bone.
  9. First Cook: Place the roast in the oven and cook until the internal temperature reaches 115°F – 120°F (46°C – 49°C) for rare/medium-rare. This usually takes 2.5 to 3.5 hours.
  10. The Transitional Rest: Remove the roast from the oven once it hits the target temperature (120°F/49°C). Immediately tent it loosely with foil and let it rest on the counter for 30 minutes. This prevents overcooking during the sear.
  11. Preheat Oven (High): While the roast rests, increase the oven temperature up to 500°F / 260°C.
  12. The Sear: Remove the foil and place the roast back into the blistering hot oven for 10 to 15 minutes. Watch closely until a deep, mahogany brown crust and crackling fat cap form.
  13. Final Temperature Check: The internal temperature should now be 125°F – 130°F (52°C – 54°C) for perfect medium-rare.
  14. Final Resting Period: Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for a minimum of 30–45 minutes. Do not skip this essential step.
  15. Carve and Serve: Remove the twine. Slice the meat away from the rib bones, then slice the meat into thick, generous portions (about 1 inch / 2.5 cm thick). Drizzle with pan juices and serve immediately.