Ingredients:

  • 1 (7–8 lb / 3.2–3.6 kg) Bone-in Standing Rib Roast (4 ribs, often labelled USDA Prime or Choice)
  • 1 cup (240 g) Coarse Kosher Salt (or 1/2 cup / 120 g fine sea salt)
  • 2 Tbsp (30 ml) Olive Oil (or other neutral cooking oil)
  • 4 Tbsp (60 g) Whole Grain Dijon Mustard (optional)
  • 10 cloves Garlic, minced finely (approx. 3 Tbsp / 45 g)
  • 1/4 cup (60 ml) Fresh Rosemary, chopped finely
  • 1/4 cup (60 ml) Fresh Thyme, leaves only
  • 2 Tbsp (30 ml) Coarse Ground Black Pepper

Instructions:

  1. Prep the Roast: Pat the Prime Rib Roast aggressively dry with paper towels. Trim any excess, hanging fat, but ensure the fat cap remains intact.
  2. Generously Salt: Rub the entire surface of the roast with the Coarse Kosher Salt. The salt helps draw moisture out of the surface to ensure a crisp crust.
  3. The Critical Chill: Place the heavily salted roast, uncovered, on a wire rack set over a baking sheet. Refrigerate for at least 4 hours, and ideally 24 hours, to thoroughly dry the surface.
  4. Bring to Temperature: Remove the roast from the refrigerator 2 hours before cooking to allow it to come slightly closer to room temperature for more even cooking.
  5. Scrape and Rub: Scrape off any excess surface salt and pat the roast dry again.
  6. Apply the Crust: In a small bowl, combine the olive oil, mustard (if using), minced garlic, rosemary, thyme, and black pepper. Rub this herb mixture firmly over the entire surface of the roast.
  7. Insert Thermometer: Insert the probe of a high-quality digital thermometer into the thickest part of the roast, being careful to avoid hitting bone.
  8. Preheat Oven (Low): Preheat your oven to a low temperature: 250°F (120°C).
  9. Roast Low and Slow: Place the roast fat-side up on the V-rack in the roasting pan. Cook until the internal temperature reaches 120°F (49°C) for rare/medium-rare. This typically takes 2.5 to 3 hours.
  10. Remove and Rest: When 120°F (49°C) is reached, immediately remove the roast from the oven.
  11. Tent: Transfer the roast to a clean cutting board, cover it loosely with foil, and let it rest, undisturbed, for a crucial minimum of 30 minutes, or up to 45 minutes. This allows the juices to redistribute and carryover cooking to occur.
  12. Preheat Oven (High): While the roast rests, increase the oven temperature to 500°F (260°C).
  13. The Sear: Return the rested roast (uncovered) to the scorching hot oven for 10–15 minutes, or until the exterior is deeply browned and crisp. Watch carefully to prevent burning.
  14. Carve and Serve: Remove from the oven, carve the ribs off (if bone-in), and then slice the meat across the grain into thick, beautiful pieces, aiming for a final internal temperature of 130°F (54°C) for perfect medium-rare.