Ingredients:

  • 7 lb prime rib roast (3-4 bones)
  • 3 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 0.5 cup unsalted butter, softened
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp Worcestershire sauce

Instructions:

  1. Dry brine the beef. Rub the 3 tbsp kosher salt all over the 7 lb prime rib roast. Note: This draws out moisture, which then reabsorbs as a seasoned brine.
  2. Temper the meat. Let the roast sit at room temperature for 2 hours until the internal chill is gone.
  3. Prep the herb butter. Mix 0.5 cup softened butter, 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, and 1 tsp Worcestershire sauce.
  4. Apply the aromatics. Slather the herb butter over the top and sides of the roast, focusing on the fat cap.
  5. Set up the oven. Preheat to 225°F and place the roast on a wire rack over a baking sheet.
  6. Slow roast. Cook for approximately 5 hours 30 mins until the internal temperature hits 120°F.
  7. The power rest. Remove the roast and tent loosely with foil for 45 minutes until the juices redistribute. Note: This is the most important step for tenderness.
  8. The over high heat blast. Crank the oven to 500°F and put the roast back in for 6-10 minutes until the exterior is dark brown and sizzling.
  9. Carve and serve. Slice between the bones or remove the bones entirely and slice the eye into thick rounds.