Ingredients:

  • 8 lbs Standing Rib Roast (Bone-in preferred)
  • 3 Tbsp Coarse Kosher Salt
  • 1 Tbsp Black Pepper (Freshly Cracked)
  • 4 Tbsp Unsalted Butter, room temperature
  • 6 large Garlic Cloves, finely minced
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme, leaves only
  • 1 Tbsp Dijon Mustard (optional)
  • 1 tsp Worcestershire Sauce

Instructions:

  1. Prep the Roast and Dry Brine: Pat the prime rib aggressively dry with paper towels. Ensure the butcher has scored the fat cap. Rub the entire exterior generously with the 3 Tbsp of Kosher salt. This is crucial for the dry brine.
  2. Chill: Place the seasoned roast, uncovered, on a wire rack set in a roasting pan. Refrigerate for a minimum of 24 hours (up to 48 hours) to dry out the surface.
  3. Bring to Temperature: 2 hours before roasting, remove the rib roast from the fridge and allow it to sit at room temperature.
  4. Preheat Oven and Make the Crust: Preheat the oven to a steady 250°F (120°C). In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, mustard, black pepper, and Worcestershire sauce to form a paste.
  5. Apply Paste and Insert Thermometer: Rub the herb mixture evenly over the entire surface of the roast. Insert the probe of your digital thermometer into the absolute centre of the thickest part of the roast, avoiding bone.
  6. Initial Low Roast: Place the roast (on the rack in the pan) into the preheated oven. Cook until the internal temperature reaches 120°F (49°C) for medium-rare (approx. 3–4 hours).
  7. Initial Rest and Increase Heat: Once the target temperature is reached, immediately remove the roast from the oven. Increase the oven temperature to 450°F (230°C). Do not cover the roast during this rest.
  8. The Sear: Once the oven is piping hot, return the roast to the oven. Sear for 10–15 minutes until the crust is deeply browned, sizzling, and crackling.
  9. Final Mandatory Rest: Remove the roast from the oven, transfer to a clean cutting board, tent loosely with foil, and let it rest for a full 20 minutes before carving and serving.