Ingredients:

  • 5 to 7 lb Bone-in Rib Roast (Prime Rib)
  • 3 Tablespoons Kosher Salt
  • 1 Tablespoon Coarse Black Pepper
  • 6 cloves Fresh Garlic, minced very finely
  • 3 Tablespoons Fresh Rosemary, finely chopped
  • 2 Tablespoons Fresh Thyme Leaves, leaves only
  • 1/4 cup Dijon Mustard
  • 2 Tablespoons Olive Oil
  • Aluminum Foil, heavy-duty

Instructions:

  1. Inspect and trim the roast if necessary. If the roast is tied, check the butcher’s knotting.
  2. Dry Brine (Recommended): Liberally coat the entire roast with Kosher salt and pepper. Place uncovered on a wire rack over a baking sheet and refrigerate for 4 to 24 hours.
  3. Temper the Meat: Remove the roast from the refrigerator 3–4 hours before cooking to allow it to come closer to room temperature.
  4. Make the Paste: In a small bowl, combine minced garlic, chopped rosemary, thyme, Dijon mustard, and olive oil. Mix well to form a thick, cohesive paste.
  5. Coat the Roast: Pat the roast dry one last time. Vigorously massage the herb paste evenly over all exposed surfaces of the meat.
  6. Position for Roasting: Place the roast (fat-side up) onto the V-rack inside the roasting pan.
  7. Initial Low Roast: Preheat oven to 250°F (120°C). Place the roast in the oven and cook until the internal temperature reaches 115°F (46°C) in the thickest part.
  8. The Searing Blast: Once 115°F is reached, sharply increase the oven temperature to 450°F (230°C). Continue roasting until the internal temperature hits the desired final target (125–130°F for medium-rare).
  9. Rest is Best: Immediately remove the roast from the oven. Tent loosely with foil (do not wrap tightly) and rest for at least 30–45 minutes.
  10. Carve and Serve: Once rested, remove the bones (if cooking bone-in) and carve against the grain into thick slices. Serve immediately with recommended sides.