Ingredients:

  • 10 lb Prime Rib Roast (Bone-in or Boneless)
  • 2 Tbsp Kosher salt
  • 1 Tbsp Black pepper, freshly ground
  • 3 Tbsp Garlic, minced
  • 1 Tbsp Fresh thyme leaves
  • 1 Tbsp Fresh rosemary leaves
  • 2 Tbsp Olive oil

Instructions:

  1. Pat the prime rib roast completely dry. In a small bowl, combine the kosher salt, pepper, garlic, thyme, rosemary, and olive oil to form a thick paste. Rub the paste evenly and aggressively over the entire surface of the roast. Place the roast, uncovered, on a baking sheet fitted with a wire rack. Refrigerate for at least 15 hours (up to 24 hours) to dry-brine the exterior.
  2. Preheat your oven to 225°F (107°C). Place a probe thermometer into the center of the roast, avoiding the bone. Roast until the internal temperature reaches 120°F (49°C) for medium-rare. This typically takes 2 hours 20 minutes for a 10 lb roast.
  3. Remove the roast from the oven. Increase the oven temperature to 450°F (232°C). While the oven preheats, tent the roast loosely with foil and let it rest for a minimum of 30 minutes. This allows the internal heat gradients to even out.
  4. Once the oven is fully preheated to 450°F (232°C), return the roast (uncovered) to the oven. Sear for 10 to 15 minutes, or until the exterior develops a deep, mahogany crust and the internal temperature reaches a final 128°F (53°C) for medium-rare.
  5. Remove the roast immediately. Tent loosely with foil and allow it to rest for a mandatory 15 to 20 minutes before slicing and serving. This critical step redistributes the juices, ensuring a moist roast.