Ingredients:

  • 1 (6-8 pound) Standing Rib Roast (Prime Rib), bone-in (approx. 2.7 - 3.6 kg)
  • 2 tablespoons (30 ml) kosher salt
  • 1 tablespoon (15 ml) freshly ground black pepper
  • 2 tablespoons (30 ml) olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons (30 ml) fresh rosemary, chopped
  • 2 tablespoons (30 ml) fresh thyme, chopped
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) Worcestershire sauce

Instructions:

  1. Generously season the roast with kosher salt and pepper. Place uncovered on a wire rack over a baking sheet in the refrigerator for 24-48 hours.
  2. In a small bowl, combine minced garlic, rosemary, thyme, Dijon mustard, and Worcestershire sauce.
  3. Preheat oven to 450°F (232°C). Remove roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature. Pat the roast dry with paper towels.
  4. Rub the herb and garlic mixture evenly over the entire surface of the roast.
  5. Place the roast, bone-side down, on the roasting rack in the prepared pan. Roast in the preheated oven for 15 minutes.
  6. Reduce oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness (Rare: 120-125°F (49-52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C)).
  7. Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes.
  8. Carve the roast against the grain into slices. Serve immediately.