Ingredients:

  • 7 pound Prime Rib Roast (Bone-In or Boneless, tied)
  • 2 tablespoons Kosher salt
  • 1/2 cup Unsalted Butter (softened)
  • 4 cloves Fresh Garlic (minced)
  • Fresh Rosemary and Thyme (3 Tbsp total)
  • 1 tablespoon Black Pepper

Instructions:

  1. Pat the entire 7 pound roast completely dry using paper towels. Season aggressively and evenly with 2 tablespoons of Kosher salt on all surfaces. Place the roast, fat-side up, uncovered, on a rack in your refrigerator for 18–24 hours.
  2. Three to four hours before cooking, pull the roast out of the fridge. Let it sit on the counter to come up closer to room temperature. This is crucial for achieving an even internal medium-rare finish.
  3. While the roast tempers, combine the softened butter (1/2 cup), minced garlic, fresh herbs (rosemary and thyme), and black pepper (1 Tbsp). The mixture should be easy to spread.
  4. Preheat your oven to 250°F (120°C). Gently massage the entire surface of the roast with the compound butter, ensuring a thick, glorious layer. Place the roast, fat side up, on a V-rack in a roasting pan.
  5. Insert a probe thermometer into the thickest part of the roast, avoiding the bone. Place the roast in the oven and cook until the internal temperature hits 115°F to 120°F. This should take roughly 90–120 minutes.
  6. Once 115°F is hit, pull the roast out. Immediately transfer it to a cutting board. Tent it loosely with foil—do not wrap tightly! Let it rest for a full 30 to 45 minutes.
  7. While the roast is resting, increase the oven temperature to 500°F (260°C). Give the oven plenty of time to get blazing hot.
  8. Return the rested roast to the 500°F oven for 6 to 10 minutes. Watch it closely! Once the crust is dark and crunchy (it happens fast!), pull it out.
  9. Slice against the grain for boneless cuts, or separate the bones first. Serve immediately.