Ingredients:

  • Bone-in rib roast (rib roast / prime rib), 6–7 lb (2.7–3.2 kg), frenched or un-frenched
  • Kosher salt, 2 tbsp (30 g)
  • Freshly ground black pepper, 2 tsp (5 g)
  • Olive oil, 2 tbsp (30 ml)
  • Unsalted butter, 4 tbsp (60 g), softened
  • Garlic, 6 cloves, minced
  • Fresh rosemary, 2 tbsp, finely chopped (8 g)
  • Fresh thyme leaves, 1 tbsp (4 g)
  • Dijon mustard, 2 tbsp (optional)
  • Yellow onion, 1 medium, quartered
  • Carrot, 1 medium, cut into large pieces
  • Celery stalk, 1, cut into large pieces
  • Beef stock (low-sodium), 2 cups (480 ml)
  • Dry red wine, 1 cup (240 ml) — optional
  • Butter, 1–2 tbsp (15–30 g) for finishing jus
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Optional — Dry-brine (best flavor; do this 24–48 hours ahead): Pat roast dry. Coat evenly with kosher salt (about 2 tbsp for a 6–7 lb roast) and place uncovered on a rack in the fridge for 24–48 hours. Remove from fridge 1–2 hours before roasting to come toward room temperature.
  2. Preheat and prep: Preheat oven to 250°F (120°C). If not dry-brined, pat roast dry and season with salt and pepper on all sides. Tie roast with kitchen twine every 1.5–2 inches if needed for an even shape.
  3. Season and roast low (reverse-sear): Combine softened butter, minced garlic, chopped rosemary and thyme, and Dijon if using. Rub roast with olive oil, then spread herb-butter evenly. Place roast bone-side down on a rack in the roasting pan and scatter onion, carrot, and celery in the pan. Insert probe or plan periodic checks with an instant-read thermometer. Roast at 250°F (120°C) until internal temperature reaches about 115–120°F (46–49°C) for medium-rare final (after sear will be ~125–130°F) — roughly 20–25 minutes per pound; always rely on thermometer rather than time alone.
  4. Rest before sear: Remove roast from oven and tent lightly with foil for 10–15 minutes to even temperatures and reduce surface moisture so the sear will crackle.
  5. High-heat sear (finish): Preheat oven to 500°F (260°C) or preheat a heavy skillet over high heat. For oven sear: return roast to oven and roast 6–12 minutes until a deep brown crust forms and internal temperature increases ~5–10°F to desired doneness. For skillet sear: heat 1–2 tbsp oil until smoking and sear roast on exposed surfaces 1–2 minutes per side to form crust. Key cue: deep mahogany-brown crust and fragrant caramelization.
  6. Final rest: Transfer roast to a cutting board, tent loosely with foil, and rest 20–30 minutes so carryover cooking finishes and juices redistribute.
  7. Make pan jus (while roast rests): Place roasting pan over medium heat or pour drippings into a sauté pan. Add wine and deglaze, scraping browned bits, and reduce by half. Add beef stock and simmer until slightly reduced. Strain into a saucepan and whisk in 1–2 tbsp butter, taste and season, then keep warm.
  8. Carve and serve: Remove twine. Slice between bones for bone-in chops or carve across the grain for boneless-style slices. Serve with pan jus and suggested sides like mashed potatoes, roasted root vegetables, or Yorkshire puddings.