Ingredients:

  • 1 (7–8 lb / 3.2–3.6 kg) Bone-in Rib Roast (Prime Rib), standing ribs, fat cap trimmed to 1/4 inch (6 mm)
  • 1/4 cup (60 g) Kosher Salt
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil, or softened unsalted butter
  • 1 Tbsp (15 g) Freshly Cracked Black Pepper
  • 1 Tbsp (15 g) Dried Thyme
  • 1 Tbsp (15 g) Dried Rosemary, finely crushed
  • 4 large cloves Garlic, minced or pressed
  • 2 medium Yellow Onions, roughly chopped (Optional, for pan drippings)
  • 2 carrots, roughly chopped (Optional, for pan drippings)
  • 1 cup (240 ml) Beef Stock (low sodium) (Optional, for pan drippings)

Instructions:

  1. Prep the Roast: Use kitchen twine to securely tie the roast between each bone, ensuring it holds a tight, uniform shape. This promotes even cooking.
  2. Dry Brine: Pat the entire roast very dry with paper towels. Rub the roast generously with the 1/4 cup of Kosher Salt.
  3. Chill Uncovered: Place the seasoned roast, bone-side down, uncovered, on a wire rack inside a baking sheet. Refrigerate for 24 to 48 hours to create a crispy exterior.
  4. Temper the Beef: Remove the roast from the refrigerator 1 hour before cooking. It must come to room temperature for even cooking.
  5. Preheat Oven (Low): Preheat your oven to 250°F (120°C).
  6. Apply Rub: In a small bowl, combine the olive oil (or butter), pepper, thyme, rosemary, and minced garlic. Slather this paste evenly over the entire surface of the roast (avoiding the salt-brined fat cap).
  7. Add Aromatics (Optional): Scatter the chopped onions and carrots into the bottom of the roasting pan; pour in the beef stock. Place the roast, fat-cap up, on the rack above the vegetables.
  8. Insert Thermometer: Place the probe of a digital thermometer into the deepest part of the beef, avoiding bone.
  9. Begin Roasting: Place the pan in the preheated 250°F (120°C) oven. Roast slowly until the internal temperature reaches 120°F (49°C) for Rare, or 125°F (52°C) for Medium-Rare. This will take roughly 2.5 to 4 hours.
  10. The First Rest: Once the target temperature is hit, immediately remove the roast from the oven. Tent it loosely with foil and let it rest undisturbed for 30 minutes.
  11. Preheat Oven (High): After the 30-minute rest, crank the oven temperature up to 500°F (260°C).
  12. The Sear: Remove the foil and return the roast to the blistering hot oven for 10–15 minutes, or until a deep, dark brown crust has formed. Watch carefully to avoid burning the garlic/herbs.
  13. The Final Rest: Remove the roast from the oven one last time. Let it rest for a final 15 minutes before carving.
  14. Carve and Serve: Carve the roast by running your knife along the bone line, then slicing the beef into thick steaks. Serve immediately with the pan drippings.