Ingredients:

  • 1 (7.5 lb / 3.4 kg) Standing Rib Roast (4 ribs), bone-in, fat cap left intact
  • 2 Tbsp (30 g) Coarse Kosher Salt (for dry brining)
  • 1 Tbsp (15 ml) Olive Oil, extra virgin
  • 4 Tbsp (56 g) Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, large, finely minced
  • 2 Tbsp (30 ml) Fresh Rosemary, finely chopped
  • 2 Tbsp (30 ml) Fresh Thyme leaves, stripped from stems
  • 1 Tbsp (15 ml) Flaky Sea Salt (such as Maldon)
  • 1 tsp (5 ml) Black Pepper, freshly ground
  • 1 tsp (5 ml) Onion Powder

Instructions:

  1. Prep the Roast: Pat the Prime Rib Roast completely dry using paper towels. If the bones are separated, secure them back onto the roast using butcher’s twine. Rub the entire surface generously with 2 Tbsp (30g) of Kosher Salt.
  2. Dry Brine: Place the salted, uncovered roast on a roasting rack in the refrigerator for 24 hours. This step is critical for drying the surface and maximizing the crust formation later.
  3. Temper the Meat: One hour before roasting, remove the roast from the refrigerator and place it on the kitchen counter to temper (bring the temperature up slightly).
  4. Preheat Oven (Low): Preheat your oven to a low and stable temperature of 250°F (120°C). Use an oven thermometer to ensure accuracy.
  5. Mix and Apply the Rub: In a small bowl, combine the softened butter, olive oil, minced garlic, rosemary, thyme, flaky salt, pepper, and onion powder until well mixed. Thoroughly coat the entire exterior of the tempered roast with this herb-butter mixture, pressing the herbs firmly into the fat cap.
  6. Begin Slow Roast: Insert a digital thermometer probe into the dead centre of the thickest part of the meat, avoiding the bone. Place the roast on the rack in the roasting pan. Transfer to the preheated 250°F (120°C) oven.
  7. Monitor Temperature: Roast slowly until the internal temperature reaches precisely 120°F (49°C) for Medium-Rare. This will take approximately 2.5 to 3.5 hours.
  8. First Rest: Immediately remove the roast when it hits 120°F. Transfer the roast (still on the rack) to a cutting board. Tent loosely with foil and let it rest for a full 30 minutes. This allows the temperature to equilibrate.
  9. Preheat Oven (High Sear): While the roast rests, increase the oven temperature to 500°F (260°C).
  10. The Sear: After the 30-minute rest, remove the foil and place the roast back into the blistering hot oven for 10–15 minutes, or until the exterior fat cap and herb crust are deeply browned and crisp. Watch carefully to prevent burning.
  11. Final Rest and Carve: Remove the roast from the oven. Let it rest again, loosely tented, for 10–15 minutes before carving. Detach the bones, then slice the roast against the grain into thick, impressive portions. Serve immediately.