Ingredients:

  • 1 (8-9 lb / 3.6-4 kg) Bone-in Beef Rib Roast (Prime Rib), 3 or 4 ribs preferred
  • 3 Tbsp (45g) Coarse Kosher Salt
  • 2 Tbsp (30 ml) Dijon Mustard
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 2 Tbsp (30g) Garlic Powder
  • 1 Tbsp (15g) Onion Powder
  • 2 Tbsp (14g) Fresh Rosemary, finely chopped
  • 1 Tbsp (7g) Fresh Thyme leaves
  • 2 Tbsp (30g) Freshly Ground Black Pepper
  • 1 tsp (5g) Smoked Paprika

Instructions:

  1. Trim any excessive, loose fat from the roast, leaving a thin layer (approx. 1/4 inch). Ensure the butcher's twine is secure if the bones were tied back on.
  2. Generously season the entire roast with the initial dose of Kosher salt (approx. 2 Tbsp). Place the salted roast, uncovered, on a roasting rack in the refrigerator for 12 to 24 hours for dry aging.
  3. Preheat your oven to a low temperature: 250°F / 120°C. Remove the roast from the refrigerator 1 hour before cooking.
  4. Prepare the rub: In a small bowl, combine the olive oil, Dijon mustard, garlic powder, onion powder, rosemary, thyme, pepper, and smoked paprika until a thick paste forms.
  5. Slather the herb paste evenly over the entire surface of the roast. Insert the probe of your digital meat thermometer into the thickest part of the roast, avoiding bone.
  6. Place the roast on the rack in the roasting pan. Roast slowly until the thermometer registers 10 degrees below your target final temperature (e.g., pull at 120°F / 49°C for Medium-Rare).
  7. Immediately remove the roast from the oven. Transfer it to a cutting board and let it rest, uncovered, for a minimum of 30 minutes (45 minutes is ideal). Do not tent or cover.
  8. While the roast rests, increase the oven temperature to its maximum setting (around 500°F / 260°C).
  9. Place the rested roast back into the extremely hot oven for 6 to 10 minutes, watching closely, until the exterior crust is deep mahogany brown and crispy.
  10. Remove from the oven, carve the meat from the bone, slice into thick portions, and serve immediately.