Ingredients:

  • 1 (8 lb) Bone-in Prime Rib Roast
  • 2 tbsp Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1 cup Unsalted Butter, softened
  • 6 cloves Garlic, finely minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Fresh Oregano, finely chopped
  • 1 tsp Smoked Paprika

Instructions:

  1. Remove roast from packaging and pat completely dry with paper towels. Rub the 2 tablespoons of Kosher salt over all surfaces of the meat. Place uncovered on a rack in the refrigerator for 12–24 hours to dry-brine.
  2. Remove the meat from the refrigerator 2 hours before cooking to bring it to room temperature, ensuring an even cook.
  3. In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, oregano, black pepper, and smoked paprika. Mix until herbs are evenly distributed.
  4. Preheat oven to 200°F (95°C). Slather about two thirds of the garlic herb butter over the top and sides of the roast. Place the roast in a roasting pan with a fitted V-rack.
  5. Slow-roast until the internal temperature reaches 120°F (49°C) for medium-rare. Remove from the oven and tent loosely with foil, allowing it to rest for at least 30 minutes.
  6. Increase oven temperature to 500°F (260°C). Remove the foil, slather on the remaining herb butter, and return the roast to the oven for 6–10 minutes until a dark, mahogany crust forms. Slice and serve immediately.