Ingredients:

  • 1 bone-in Prime Rib Roast (approx. 8 lbs / 3.6 kg), 3-4 bones
  • 2 tbsp Kosher salt (30g)
  • 1 tbsp Coarsely ground black pepper (15g)
  • 1/2 cup Unsalted butter, softened (115g)
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped (15g)
  • 1 tbsp Fresh thyme, finely chopped (15g)
  • 1 tsp Smoked paprika (5g)

Instructions:

  1. Start 24 hours before cooking by patting the roast completely dry with paper towels. Rub the 2 tablespoons of Kosher salt and 1 tablespoon of black pepper over every inch of the meat.
  2. Place the seasoned roast on a wire rack over a tray and leave it uncovered in the refrigerator for 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. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, and smoked paprika to create the herb butter rub.
  5. Slather the herb butter paste over the top fat cap and sides of the roast. Insert a digital meat thermometer into the thickest part of the meat, ensuring it does not touch the bone.
  6. Place the roasting pan in the oven and roast low and slow until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare, which typically takes about 3 hours.
  7. Remove the roast from the oven and let it rest for at least 30 minutes to allow juices to redistribute. During this time, increase oven heat to 500°F (260°C) or prepare a high-heat sear.
  8. Return the rested roast to the hot oven for 6-10 minutes until the exterior is mahogany-colored and crisp, then carve and serve immediately.