Ingredients:

  • 1 (3-rib) Prime Rib Roast (3.2 kg / 7 lbs)
  • 2 tbsp Coarse Sea Salt (for dry brining)
  • 6 cloves Garlic, finely minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 2 tbsp Olive Oil (extra virgin)
  • 2 tbsp Coarse Ground Black Pepper
  • 1 tbsp Flaky Sea Salt (or Kosher salt)
  • 2 tbsp English Mustard (e.g., Colman's)
  • 1 large Carrot, roughly chopped (optional, for gravy base)
  • 1 large Onion, quartered (optional, for gravy base)
  • 2 Bay Leaves (optional, for gravy base)

Instructions:

  1. Dry Brine/Tempering: Pat the Prime Rib Roast thoroughly dry. Rub liberally all over with coarse sea salt (approx. 1 tbsp per 2 lbs). Leave the roast uncovered on a rack in the refrigerator for at least 12 hours, or up to 48 hours, to dry the surface.
  2. Bring to Room Temp: Three hours before cooking, remove the salted roast from the fridge and leave it at room temperature to ensure even cooking.
  3. Prepare the Crust: In a small bowl, combine minced garlic, rosemary, thyme, olive oil, pepper, flaky salt, and English mustard until a thick paste forms.
  4. Apply the Crust: Pat the roast dry again. Rub the mustard-herb mixture evenly over the top and sides of the beef, avoiding the exposed bone faces.
  5. Preheat Oven: Set the oven to a very low temperature: 120°C (250°F).
  6. Set Up the Pan: Place a wire rack inside the roasting pan. Scatter the optional carrots, onions, and bay leaves underneath the rack for flavouring drippings.
  7. Initial Cook (Slow Roast): Place the crusted roast, fat-side up, onto the rack. Insert an instant-read meat thermometer into the centre of the thickest part, avoiding the bone. Cook at 120°C (250°F) until the internal temperature reaches 50°C (122°F) for medium-rare pre-sear target.
  8. Remove & Preheat: Remove the roast, cover it loosely with foil, and increase the oven temperature to its highest setting (230–250°C / 450–500°F).
  9. The Final Sear: Once the oven is hot, return the roast (uncovered) to the oven for 8–15 minutes, or until the exterior forms a deep golden-brown, crisp crust. Watch carefully to prevent burning.
  10. Crucial Rest: Remove the roast from the oven. Tent it loosely with foil and let it rest on the counter for a minimum of 30–45 minutes. The internal temperature will rise during this rest, reaching approximately 57°C (135°F) for total medium-rare.
  11. Carve & Serve: Slice the Prime Rib Roast against the grain. Serve immediately, ideally with Yorkshire Puddings and Horseradish Sauce.