Ingredients:

  • 3–4 Rib Beef Rib Roast (7–9 lbs / 3.2–4.1 kg), bone-in preferred, tied by the butcher
  • 2 Tbsp Vegetable Oil (high smoke point)
  • 3 Tbsp Coarse Kosher Salt (45 g)
  • 1 Tbsp Freshly Ground Black Pepper
  • 6 cloves Garlic, minced finely
  • 2 Tbsp Fresh Rosemary, chopped
  • 1 Tbsp Fresh Thyme, chopped
  • 1 Tbsp Dijon Mustard (optional)

Instructions:

  1. Dry the Roast: Remove the Prime Rib Roast from the packaging. Pat the entire surface thoroughly dry using paper towels.
  2. Initial Salt Treatment (Optional but Recommended): Once dry, generously sprinkle the joint with 1 tablespoon of salt and place it uncovered in the refrigerator for 1 to 24 hours. This leads to a crispier crust.
  3. Prepare Herb Rub: In a small bowl, combine the remaining salt, pepper, garlic, fresh rosemary, and thyme. Mix thoroughly along with the optional Dijon mustard.
  4. Apply Rub: Remove the roast from the fridge. Brush the entire exterior (meat and fat cap) with the vegetable oil (and optional mustard). Press the herb mixture firmly over the entire surface, ensuring even coverage.
  5. Return to Room Temperature: Place the seasoned roast on the counter, still seated on the rack, 1–2 hours before cooking. Do not skip this step—starting cold leads to uneven cooking.
  6. Preheat Oven: Preheat the oven to a scorching 240°C / 475°F. Place the roast (fat side up) on a V-rack inside the roasting pan.
  7. Initial Sear: Roast the Prime Rib at 240°C / 475°F for exactly 15 minutes. This creates the deep brown, flavorful crust.
  8. Drop Temperature: Without removing the roast, reduce the oven temperature immediately to 120°C / 250°F.
  9. Slow Roast: Continue roasting until the internal temperature (measured at the thickest part, avoiding bone) reaches 5–10°F below your desired final temperature (e.g., 52°C / 125°F for Medium-Rare). Use a digital probe thermometer; this ensures edge-to-edge pink perfection.
  10. Crucial Rest: Remove the roast from the oven. Tent it loosely with heavy-duty foil. Allow it to rest for a minimum of 30–45 minutes. This resting period is non-negotiable; it redistributes the juices, ensuring a tender, moist roast.
  11. Carve and Serve: Transfer the rested roast to a cutting board. Slice the string tying the bone to the meat (if applicable). Carve the roast against the grain into thick (1–2 cm / 1/2–3/4 inch) slices and serve immediately.