A flawless prime rib should slice into rosy, evenly cooked slabs capped with a crisp garlic-herb crust and juices that run clear—not gray. This method uses an overnight salt rest for deeper seasoning, a low-and-slow roast at 120°C / 250°F for edge-to-edge doneness, a high-heat reverse sear for a crackly finish, and a calm, covered rest so juices redistribute. Precise temperatures and times below let you hit rare through medium without guesswork, and a quick pan jus ties it all together for a polished holiday centerpiece.
Ingredients & Measurements
- Yield: 8–10 servings
- Prime Rib
- 1 bone-in prime rib roast, 2.7–4.5 kg / 6–10 lb (2–4 ribs), trimmed and tied between bones (ask the butcher)
- 2½ Tbsp kosher salt (Diamond Crystal; use 1 Tbsp + 2 tsp if using Morton)
- 2 tsp freshly ground black pepper
- Garlic-Herb Butter Rub
- 85 g (6 Tbsp) unsalted butter, softened
- 2 Tbsp extra-virgin olive oil
- 6 large garlic cloves, very finely minced or grated
- 2 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme leaves, finely chopped
- 1 tsp Dijon mustard (helps adhesion; flavor stays subtle)
- 1 tsp onion powder
- ½ tsp smoked paprika (optional, color)
- Pan Jus
- 240 ml (1 cup) low-sodium beef stock, hot
- 120 ml (½ cup) dry red wine or additional stock
- 1 tsp Worcestershire sauce
- 1 tsp sherry or red wine vinegar (to finish)
- Salt & pepper to taste
Step-by-Step Instructions
- Dry-brine for deep seasoning (12–48 hours).
Pat the roast completely dry. Sprinkle all sides—even the bone side—with the kosher salt (use the full amount for roasts >3.6 kg / 8 lb; a little less for smaller). Set on a rack over a tray, uncovered in the refrigerator for at least 12 hours and up to 48 hours. This seasons the interior and helps the crust brown. - Temper and prep (1–2 hours before roasting).
Remove the roast from the fridge and let stand 60–90 minutes at room temp. Mix the garlic-herb butter rub. Pat the surface dry again; spread the rub evenly over the fat cap and exposed meat (not thick clumps). Grind on 2 tsp black pepper. - Set up the pan for clean drippings.
Preheat oven to 120°C / 250°F, rack in the lower-middle. Place a metal rack inside a large roasting pan; pour ½ cup water into the pan to prevent scorching. Stand the roast bone side down, fat cap up on the rack. Insert a probe thermometer horizontally into the thickest center, avoiding bone and fat pockets. - Low-and-slow roast for even pink.
Roast at 120°C / 250°F until the internal temperature reaches your pre-sear pull temp (see targets below). Expect ~25–30 minutes per pound / 55–65 minutes per kg, but always trust the thermometer over the clock.- Rare final (49–52°C / 120–125°F): Pull at 44–46°C / 112–115°F
- Medium-rare final (54–57°C / 129–135°F): Pull at 48–50°C / 118–122°F
- Medium final (60–63°C / 140–145°F): Pull at 54–56°C / 129–133°F
- Rest to stabilize juices (20–30 minutes).
Transfer the roast to a carving board; tent loosely with foil. Rest 20–30 minutes. Meanwhile, increase oven to 260°C / 500°F (or as high as it goes) for the reverse sear. - Make a fast pan jus while it rests (8–10 minutes).
Set the roasting pan across two burners over medium heat. Skim off excess fat, leaving about 1–2 Tbsp. Deglaze with red wine (or stock), scraping up browned bits. Add hot beef stock and Worcestershire; simmer 5–7 minutes to reduce slightly. Finish with vinegar, then salt and pepper to taste. Keep warm. - Reverse sear for a crackly crust (6–10 minutes).
Return the rested roast to the rack in the clean pan. Pop into the 260°C / 500°F oven and roast 6–10 minutes until the exterior is deeply browned and sizzling. (If you prefer, sear with a very hot cast-iron skillet: 60–90 seconds per side, turning with sturdy tongs.) - Final rest (10 minutes) and carve.
Rest 10 minutes to settle. Snip the twine. For bone-in, stand the roast up and slide a long knife along the bone curve to remove the rack of bones in one piece; reserve for nibbling. Slice the roast into 1–1.5 cm / ½–⅝ in slices. Serve immediately with warm jus.
Cooking Notes
- Choosing the roast: A bone-in, well-marbled USDA Choice/Prime or equivalent yields the most forgiving results. A 3-rib (≈7–8 lb / 3.2–3.6 kg) roast is ideal for 8–10 servings. Tying keeps the cylinder shape for even cooking.
- Why dry-brine uncovered: Salt migrates inward and the uncovered rest dries the surface slightly, improving browning and reducing the risk of a pale, soft crust.
- Thermometer discipline: Oven variability and roast geometry can swing times by 20–30 minutes. Always trust a probe thermometer. If you overshoot by a couple degrees, extend the rest (foil-tented); the reverse sear will still crisp the crust without overcooking.
- Doneness strategy: The two-stage approach—low roast + hot finish—gives an edge-to-edge pink interior. Pull 5–6°C / 8–10°F below your target; carryover during rests and sear brings it home.
- Garlic management: Grating the garlic (microplane) distributes flavor and lets it melt into the butter. The low roast prevents burning; the brief high-heat sear toasts the outer film without turning bitter.
- Gravy vs. jus: This recipe makes a thin, glossy jus. For a light gravy, whisk 1 tsp cornstarch with 1 Tbsp cold water, then whisk into the simmering pan juices and cook 1 minute to lightly thicken.
- If you must roast at higher temp: At 160°C / 325°F, estimate 15–18 minutes per pound / 33–40 minutes per kg to the same pull temps. Expect more gray banding near the crust.
- Herb variations: Swap rosemary/thyme for 1 Tbsp cracked green peppercorns + 1 Tbsp parsley for a steakhouse profile, or add 1 tsp ground coriander + ½ tsp fennel seed for a subtle spice note.
- Horseradish cream (quick, optional): Stir 120 g (½ cup) sour cream, 2 Tbsp prepared horseradish, 1 tsp lemon juice, pinch salt & sugar; chill 30 minutes.
- Make-ahead: Dry-brine up to 48 hours. You can also roast to pull temp earlier in the day, rest, then reverse-sear just before serving for a right-on-time crust.
- Food safety: For those who prefer medium-well, continue roasting to 65–68°C / 149–155°F before resting (meat will be less juicy). Always use clean boards/knives when moving between raw and cooked meat.
Nutrition Facts (per serving)
- Serving size: ~250 g cooked beef with jus
- Approximate calories: 620 kcal
- Total fat: 47 g
- Saturated fat: 20 g
- Carbohydrates: 1 g
- Total sugars: 0 g
- Protein: 48 g
- Sodium: 780 mg
Conclusion
This Garlic Herb Prime Rib Roast is engineered for precision: a dry-brine for interior seasoning, a low roast for edge-to-edge pink, a fierce final sear for a restaurant crust, and a short rest that locks in juices. Paired with a quick pan jus and clean slices, it’s a confident, repeatable method for a showstopper main that anchors any holiday menu.
