Ingredients
- The Meat: 4–6 lb Bone-in Rib Roast (Prime Rib).
- The Herb Butter Rub:
- 1/2 cup unsalted butter, softened.
- 4–6 cloves garlic, minced.
- 1 tbsp fresh rosemary, finely chopped.
- 1 tbsp fresh thyme, finely chopped.
- 2 tbsp kosher salt (coarse salt is best).
- 1 tbsp cracked black pepper.
Instructions
1. Preparation (Crucial Step)
- Remove the roast from the refrigerator 2–3 hours before cooking. Bringing it to room temperature ensures even cooking.
- Pat the roast completely dry with paper towels. Moisture prevents a good crust from forming.
2. Seasoning
- In a small bowl, mix the softened butter, garlic, rosemary, thyme, salt, and pepper into a thick paste.
- Generously rub the mixture all over the roast, covering every side.
3. Low and Slow Roast
- Preheat your oven to 250°F (120°C).
- Place the roast in a roasting pan (ideally on a wire rack to allow air circulation).
- Roast until a meat thermometer inserted into the thickest part reads 120°F (49°C) for medium-rare. This usually takes about 30 minutes per pound.
4. The Rest & The Sear
- Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 30 minutes. The temperature will continue to rise to about 130°F (54°C).
- While resting, crank your oven up to its highest setting (500°F or 260°C).
- Remove the foil and put the roast back in for 5–10 minutes just until the outside is dark brown and sizzling (as seen in your picture).
5. Carving
- Since the meat already rested, you can slice it immediately into thick slabs.
Quick Serving Tip:
Serve with Au Jus (the drippings from the pan) or a Horseradish Cream Sauce to cut through the richness of the beef.
