Ingredients:

  • 5–7 lbs (approx. 3–3.2 kg) Prime Rib Roast (Bone-In, Tied)
  • 2 Tbsp (30 ml) Neutral Cooking Oil (High Smoke Point), such as rapeseed or grapeseed oil
  • 3 Tbsp (45 g) Coarse Kosher Salt (or flaky sea salt)
  • 1 Tbsp (15 g) Freshly Cracked Black Pepper
  • 6 cloves Garlic (finely minced or pressed)
  • 3 Tbsp Fresh Rosemary (chopped)
  • 2 Tbsp Fresh Thyme Leaves (leaves only)
  • 1 tsp (5 g) Dried Onion Powder
  • 1 tsp (5 g) English Mustard Powder (or Colman’s)

Instructions:

  1. Prep the Roast: Pat the prime rib absolutely dry using paper towels.
  2. Make the Rub: In a small bowl, combine the salt, pepper, garlic, rosemary, thyme, onion powder, and mustard powder. Mix thoroughly.
  3. Rub the Meat: Use the neutral oil to lightly coat the entire surface of the beef. Press the entire herb mixture evenly onto the top, sides, and ends of the roast. Ensure the fat cap is well coated.
  4. Dry Brine: Place the seasoned roast, uncovered, on the wire rack in the roasting pan. Refrigerate for 12 to 24 hours.
  5. Temper the Meat: One hour before cooking, remove the prime rib from the refrigerator and let it sit at room temperature to ensure even cooking.
  6. Preheat Oven (Low): Preheat your oven to 250°F / 120°C / Gas Mark ½.
  7. Insert Thermometer: Insert the probe thermometer horizontally into the deepest part of the roast, avoiding the bone.
  8. The Slow Roast: Place the pan in the preheated oven. Roast until the internal temperature reaches 120°F (49°C) for Medium-Rare (approximately 2–2.5 hours).
  9. Remove and Tent: Once the target low-temperature is reached, immediately remove the roast from the oven.
  10. Increase Oven Temperature: Crank the oven up to the searing temperature: 450°F / 230°C / Gas Mark 8.
  11. The Long Nap: Tent the roast loosely with heavy-duty foil. Let it rest on the counter for 30 to 45 minutes to redistribute the juices.
  12. The Blast: After the resting period, remove the foil and return the roast to the now screaming-hot oven.
  13. Sear the Crust: Cook for 10–15 minutes, or until the exterior fat cap and herb crust are deeply browned and crispy. Monitor closely to prevent burning.
  14. Check Final Temperature: Ensure the final internal temperature registers 130–135°F (54–57°C) for Medium-Rare or 135–140°F (57–60°C) for Medium.
  15. Final Rest and Carve: Remove the roast from the oven and transfer it to a clean cutting board. Let it sit, uncovered, for another 10 minutes. Slice against the grain, separating the meat from the bones first, if desired.