Ingredients:

  • 50 g (¼ cup) Coarse Kosher Salt (for dry brine)
  • 3 kg (6.6 lbs) Prime Rib Roast (Bone-in, Ribs 3-7, chined)
  • 115 g (½ cup) Unsalted Butter, softened
  • 15 ml (1 Tbsp) Fresh Rosemary, finely chopped
  • 15 ml (1 Tbsp) Fresh Thyme Leaves
  • 15 g (1 Tbsp) Fresh Garlic, minced
  • 10 g (2 tsp) Coarsely Ground Black Pepper
  • 30 ml (2 Tbsp) Neutral Oil (e.g., Canola or Grapeseed) for optional searing

Instructions:

  1. Dry Brine Preparation (24-48 Hours Ahead): Pat the entire prime rib roast thoroughly dry. Generously rub the coarse salt evenly over all surfaces, including the cut ends and under the tied bones. Place the roast, uncovered, on a roasting rack inside a roasting pan in the refrigerator for 24 to 48 hours.
  2. Pre-Roast Rest (2-3 Hours Ahead): Remove the salted roast from the refrigerator 2-3 hours before cooking. Wipe off any excess moisture, but do not rinse the salt. Let the roast temper at room temperature to promote even cooking.
  3. Prepare the Herb Crust: In a small bowl, combine the softened butter, rosemary, thyme, minced garlic, and black pepper until well mixed into a paste.
  4. Apply the Crust: Rub the herb butter mixture generously and evenly over all exposed surfaces of the beef.
  5. Set Up and Preheat: Position the roasting rack inside the roasting pan. Preheat the oven to a high temperature of 230°C (450°F).
  6. Initial Sear: Place the roast, fat-side up, on the rack. Roast at 230°C (450°F) for 15-20 minutes, or until the exterior crust is beginning to form and is golden brown.
  7. Low-Temperature Roast: Reduce the oven temperature drastically to 120°C (250°F). Insert the probe thermometer into the center of the roast's thickest part, avoiding bone. Continue roasting until the internal temperature reaches 50°C (122°F) for a final medium-rare doneness of 54°C (130°F).
  8. The Critical Rest: Immediately remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil. Allow the roast to rest for a mandatory 30-45 minutes. The internal temperature will rise during this period.
  9. Carve and Serve: Remove the twine and the bones (if tied). Slice the prime rib against the grain into desired thickness and serve immediately with classic pairings like horseradish sauce.