Ingredients:

  • 1 (approx. 6 lb / 2.7 kg) Standing Rib Roast (Prime Rib), bone-in preferred (3–4 ribs)
  • 3 Tbsp (45 g) Coarse Kosher Salt (or 2 Tbsp / 30g Fine Sea Salt)
  • 1/2 cup (115 g) Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, minced finely
  • 2 Tbsp (15 g) Fresh Rosemary, finely chopped
  • 2 Tbsp (15 g) Fresh Thyme, leaves only
  • 2 tsp (10 ml) Worcestershire Sauce
  • 1 Tbsp (15 ml) High-Heat Oil (e.g., grapeseed or light olive oil)
  • 1 1/2 tsp (7 g) Freshly Cracked Black Pepper

Instructions:

  1. Pat and Brine: Remove the prime rib from its packaging and pat it bone-dry with kitchen paper. Rub the entire surface generously with the kosher salt.
  2. Chill (The Dry Brine): Place the salted roast uncovered on a rack set over a tray or pan. Refrigerate for 12 to 24 hours. This step is crucial for achieving a fantastic crust.
  3. Temper the Roast: At least 2 hours before cooking, remove the chilled roast from the fridge. Let it sit at room temperature to temper—this promotes even cooking.
  4. Preheat and Prep the Rub: Preheat the oven to a low temperature: 250°F / 120°C. In a small bowl, combine the softened butter, minced garlic, fresh herbs (rosemary and thyme), black pepper, Worcestershire sauce, and oil.
  5. Apply the Rub: Generously slather the entire surface of the roast with the herb butter mixture. Place the roast (fat side up) onto the rack in the roasting pan.
  6. Insert the Probe: Insert a digital thermometer probe horizontally into the deepest part of the meat, avoiding touching the bone.
  7. Low and Slow Cook: Place the roast in the preheated 250°F / 120°C oven. Cook until the internal temperature reaches 120°F (49°C) for medium-rare.
  8. Remove and Rest (The First Rest): Once the target internal temperature is hit, immediately remove the roast from the oven. Cover it loosely with foil.
  9. Crank the Heat: While the roast is resting, increase the oven temperature dramatically to 500°F (260°C).
  10. The Sear: Once the oven is piping hot, remove the foil and place the roast back into the oven for 8 to 15 minutes, or until the exterior fat is deeply browned and beautifully crusty. Watch closely to prevent burning.
  11. Final Rest: Remove the roast and place it on a cutting board. Tent it loosely with foil. Allow it to rest for a full 30 to 45 minutes. This is non-negotiable for juicy meat.
  12. Carve and Serve: Remove the string (if used) and cut the meat away from the bones. Slice the roast against the grain into desired thicknesses and serve immediately.