Ingredients:

  • 1 (3-bone) Standing Prime Rib Roast (approx. 7.5 lbs)
  • 2 tbsp Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1/2 cup Unsalted Butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Dijon Mustard

Instructions:

  1. Pat the Prime Rib completely dry with paper towels. Generously season all sides with Kosher salt. Place the roast on a wire rack over a sheet pan and refrigerate, uncovered, for 12–24 hours to dry brine.
  2. Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature. In a small bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, and black pepper to create the herb rub.
  3. Preheat oven to 250°F (120°C). Smear the herb rub over the entire surface of the roast, focusing on the fat cap. Place the roast bone-side down in a roasting pan.
  4. Insert a meat thermometer into the thickest part of the meat. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, which typically takes 30–35 minutes per pound.
  5. Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C).
  6. Once the oven reaches 500°F, return the roast to the oven for 6–10 minutes until the exterior is deep mahogany brown and sizzling. Remove from the oven.
  7. Allow the meat to rest for at least 30 minutes before carving to ensure the juices redistribute and the muscle fibers relax.