Ingredients:

  • 1 (3-bone) Standing Prime Rib Roast (approx. 7.5 lbs)
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1/2 cup unsalted butter, softened
  • 4 tbsp kosher salt
  • 2 tbsp coarsely cracked black pepper
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped

Instructions:

  1. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, kosher salt, and cracked black pepper to create the herb rub.
  2. Pat the roast completely dry with paper towels. Rub the butter mixture over the entire surface of the meat. Place on a rack over a tray and refrigerate uncovered for 12–24 hours to dry-brine.
  3. Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature. Preheat your oven to 250°F (120°C).
  4. Place the roast in a roasting pan. Insert a digital probe thermometer into the thickest part of the meat, ensuring it does not touch the bone.
  5. Roast until the internal temperature reaches 120°F (49°C) for medium-rare. This typically takes about 20-25 minutes per pound.
  6. Remove from oven and tent loosely with foil. Let the roast rest for 30 minutes. Meanwhile, increase the oven temperature to 500°F (260°C).
  7. Remove the foil and return the roast to the 500°F oven for 6–10 minutes until the exterior is deeply browned and sizzling.
  8. Snip the kitchen twine, remove the bones, and slice the roast into thick slabs for immediate serving.