Ingredients:

  • Bone-in Prime Rib Roast (7 to 8 lbs / 3.2 – 3.6 kg), fat cap scored
  • Coarse Kosher Salt (3 Tbsp / 45 g)
  • Freshly Ground Black Pepper (1 Tbsp / 15 ml)
  • Unsalted Butter, softened (1 cup / 2 sticks / 225 g)
  • Fresh Garlic, minced (8 cloves / 40 g)
  • Fresh Thyme, chopped (2 Tbsp / 30 ml)
  • Fresh Rosemary, chopped (1 Tbsp / 15 ml)
  • Beef Stock or Water (1/2 cup / 120 ml)

Instructions:

  1. Pat the entire roast thoroughly dry using paper towels. Apply the coarse Kosher salt and pepper all over the roast, pressing it into the scored fat and sides. A generous coating is necessary for a good crust.
  2. Place the seasoned roast on a rack in the roasting pan. Allow it to sit uncovered at cool room temperature for 2 hours before roasting. This is crucial for even cooking.
  3. In a small bowl, combine the softened unsalted butter, minced garlic, thyme, and rosemary. Mix until uniformly incorporated.
  4. Massage about 3/4 of the compound butter mixture generously all over the outside of the roast. Set the remaining 1/4 of the butter aside for basting.
  5. Preheat your oven to a low temperature: 250°F (120°C). Insert the probe thermometer into the thickest part of the roast, avoiding bone. Add the 1/2 cup of beef stock or water to the bottom of the roasting pan.
  6. Place the roast in the preheated oven. Roast slowly until the internal temperature reaches 125°F (52°C) for medium-rare. This typically takes 2.5 to 3.5 hours.
  7. Once the target temperature is reached, immediately remove the roast from the oven. Tent the roast loosely with foil and let it rest on a cutting board for a crucial 30 minutes. The internal temperature will continue to rise.
  8. After the rest, crank the oven up to its highest setting (e.g., 500°F / 260°C). Gently melt the reserved 1/4 portion of garlic butter.
  9. Return the roast to the screaming hot oven for 8–12 minutes, or until the exterior is deeply browned and crackling. After 5 minutes of searing, brush the melted garlic butter over the crust for extra flavour and sheen. Monitor closely to prevent burning.
  10. The final internal temperature should be 130°F (54°C) for medium-rare. Separate the bones from the main roast and slice the beef against the grain to your desired thickness and serve immediately.