Ingredients:

  • 6–8 pounds (2.7–3.6 kg) Prime Rib Roast (Standing Rib Roast), bone-in
  • ¼ cup (60 g) Kosher Salt (flaky/coarse)
  • 2 tablespoons (30 ml) Coarse Black Pepper, freshly cracked
  • 4 tablespoons (56 g) Unsalted Butter, softened
  • 2 tablespoons (30 ml) Fresh Rosemary, finely chopped
  • 1 tablespoon (15 ml) Fresh Thyme, leaves only
  • 4 cloves Garlic, minced (about 15 ml)
  • 1 tablespoon (15 ml) English Mustard Powder or Dijon mustard
  • 2 tablespoons (30 ml) Olive Oil

Instructions:

  1. Dry Brining (The Day Before): Ensure the Prime Rib Roast is thoroughly dry (pat with paper towels). Tie the roast tightly if necessary. Evenly and generously coat the entire surface of the roast with the Kosher Salt and Black Pepper mixture.
  2. Chill: Place the roast, uncovered, on a rack in a roasting pan. Refrigerate for a minimum of 24 hours, and up to 72 hours. This step is crucial for developing the crust.
  3. Temper: Remove the roast from the refrigerator 2–3 hours before cooking to allow it to reach cool room temperature.
  4. Prepare the Crust: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, mustard powder, and olive oil to form a thick, fragrant paste.
  5. Apply Crust and Insert Thermometer: Apply the paste evenly and thickly over the entire external surface of the beef. Insert the probe of a digital meat thermometer into the thickest part of the roast, avoiding bone.
  6. High-Heat Sear: Preheat the oven to 240°C (475°F). Place the roast in the preheated oven and cook at this high temperature for 20 minutes to create the initial sear and crust.
  7. Low-Temperature Finish: Reduce the oven temperature dramatically to 120°C (250°F). Continue cooking until the internal temperature is 5°C to 7°C (10°F to 15°F) below your target doneness (e.g., to achieve Medium-Rare, pull at 50°C/122°F).
  8. The Crucial Rest: Once removed from the oven, loosely tent the roast with tin foil. Allow the roast to rest for a minimum of 30–45 minutes. This rest is essential for redistributing juices and allowing carry-over cooking to finish the job.
  9. Carving and Serving: Slice the butcher's string, detach the bones (if they were tied back on), and slice the roast against the grain into desired thickness. Serve immediately with Yorkshire Puddings, Gravy, and Horseradish Cream.