Ingredients:

  • 1 (approx. 3.6 kg / 8 lb) Bone-In Rib Roast (Prime Rib), standing, tied
  • 120 g / 8 Tbsp (1 stick) Unsalted Butter, softened to room temperature
  • 80 g / 1/3 cup Kosher Salt (or flaky sea salt)
  • 20 g / 2 Tbsp Freshly Ground Black Pepper
  • 4 Tbsp / 60 ml Olive Oil (extra virgin)
  • 4 Tbsp Fresh Rosemary, finely minced
  • 4 Tbsp Fresh Thyme, finely minced
  • 8 cloves Garlic, minced or pressed (approx. 2 Tbsp)
  • 1 large Yellow Onion, roughly chopped (Optional)
  • 2 Carrots, roughly chopped (Optional)
  • 2 Celery stalks, roughly chopped (Optional)

Instructions:

  1. Prep the Roast: Pat the rib roast bone-in very dry using paper towels. Generously season the entire surface of the roast with the Kosher salt (this creates the dry brine).
  2. Dry Brine: Place the roast, uncovered, on a wire rack set over a baking sheet. Refrigerate for a minimum of 24 hours, and up to 48 hours. The surface should look dry and slightly tacky.
  3. Bring to Temperature: Remove the roast from the fridge 2-3 hours before cooking. Blot any excess moisture and allow it to come close to room temperature.
  4. Preheat Oven (Low): Preheat the oven to a very low temperature: 120°C / 250°F (Conventional/Fan assisted).
  5. Create the Herb Crust: In a small bowl, combine the softened butter, olive oil, pepper, minced rosemary, thyme, and garlic until well mixed.
  6. Apply Crust: Rub the herb mixture evenly and liberally over the entire surface of the roast, avoiding the bone rack base.
  7. Set Up: Place the roast, fat-cap side up, on the roasting rack (or directly on the vegetables if using them). Insert the probe of the meat thermometer into the very centre of the thickest part of the meat, avoiding the bone.
  8. Roast Low and Slow: Cook until the internal temperature reaches 52°C (125°F) for Rare or 57°C (135°F) for Medium-Rare. Time estimate: 2.5 to 4 hours.
  9. Remove and Rest: Once the target internal temperature is reached, immediately remove the roast from the oven. Transfer the roast to a clean cutting board.
  10. Initial Rest: Do not tent or cover the roast. Let it rest completely, exposed to air, for 45 minutes to 1 hour. This is critical for temperature equalisation.
  11. Preheat Oven (High): After the initial rest, crank the oven temperature up to 260°C / 500°F (or the highest setting your oven allows).
  12. The Sear: Return the roast to the hot oven (bones on the bottom). Cook for 8 to 15 minutes, until the crust is deeply browned and crackling. Watch closely to ensure the herbs don't burn.
  13. Final Internal Temperature Check: The temperature should have risen slightly (to about 60°C / 140°F for perfect Medium-Rare).
  14. Final Rest: Remove the roast one last time and tent it loosely with foil for 15-20 minutes before carving.
  15. Carve: Hold the roast steady and use a sharp knife to slice the meat away from the bone rack, cutting as close to the bones as possible.
  16. Serve: Slice the meat against the grain into desired thickness (1/2 inch slices are standard) and serve immediately with pan jus or gravy.