American
Garlic-Rosemary Prime Rib
A dry-brined bone-in rib roast cooked at a USDA-compatible roasting temperature, then finished hot beneath a fragrant garlic, rosemary, thyme, and black-pepper crust.
8 servings · 25 minutes prep · 165 minutes cook
Ingredients
Dry-Brined Roast
- 1 bone-in 3-rib beef ribeye roast, 6 to 7 pounds, chine bone removed if possible; tied between ribs
- 2 tablespoons Diamond Crystal kosher salt
Garlic-Herb Crust
- 8 garlic cloves, finely grated
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 teaspoons coarsely ground black pepper
- 2 tablespoons extra-virgin olive oil
Directions
Dry-Brine One Day Ahead
- Pat the rib roast dry, tie it into a compact shape, and season all exposed meat evenly with the kosher salt. Set it uncovered on a rack in a roasting pan and refrigerate for 24 to 36 hours.
- About 1 hour before roasting, remove the pan from the refrigerator. Keep the roast on its rack; the goal is to lose the deepest chill, not to hold raw beef at room temperature indefinitely.
Build the Garlic-Herb Crust
- Heat the oven to 325°F (165°C). Mix the garlic, rosemary, thyme, black pepper, and olive oil into a loose paste.
- Spread the paste in a thin even layer over the fat cap and exposed meat, keeping the bones mostly clean so loose garlic does not burn in the pan.
Roast by Temperature
- Roast bone-side down until a thermometer inserted into the thickest central meat without touching bone reads 135°F (57°C), about 1 3/4 to 2 1/2 hours. Begin checking after 1 1/2 hours; shape and oven accuracy matter more than weight.
- Transfer the roast and rack to a heatproof board. Rest uncovered for 20 to 30 minutes while the oven heats for the final sear; do not carve yet.
Sear and Carve
- Raise the oven to 500°F (260°C). Return the roast only when the oven is fully heated and roast for 6 to 10 minutes, until the fat cap is deeply browned and the coldest center reaches at least 145°F (63°C). If it has not reached 145°F, continue roasting and check every 2 minutes.
- Rest for at least 3 minutes and preferably 10 minutes. Cut the rib slab away in one piece, then carve the meat across the grain into 1/2-inch slices. Serve the ribs separately and spoon carving juices around the slices.
