Counter 01 · Beef & Steak
Herb-Crusted Slow-Roasted Prime Rib
A bone-in standing rib roast dry-brined for two days, crusted with garlic and herbs, slow-roasted at 225 F and blasted at 500 F for a crackling edge and wall-to-wall pink.
- Prep
- 30 min
- Cook
- 5 hr
- Serves
- 8
- Level
- Hard
The holiday roast that makes people nervous is mostly a matter of patience and a good thermometer. A long dry brine seasons deep into the meat, and a very low oven cooks it so evenly that the slices are pink right up to the crust. The high-heat blast comes after resting, not before, so you can hold the roast for an hour while sides finish. Ask the butcher to cut the bones off and tie them back on; you get the flavor and easy carving.
Method
-
Two days ahead, rub the roast all over with the salt and set it fat side up on a rack in a sheet pan. Refrigerate uncovered.
-
Take the roast out 2 hours before cooking. Heat the oven to 225 F. Stir together the pepper, garlic, rosemary, thyme, olive oil and mustard and smear it over the fat cap and sides.
-
Roast on the rack until a probe thermometer in the center reads 125 F, about 4 to 5 hours depending on the oven.
-
Remove the roast, tent with foil and rest at least 30 minutes and up to 90 minutes.
-
Ten minutes before serving, heat the oven to 500 F. Return the roast, uncovered, for 8 to 10 minutes until the crust is dark brown and sizzling.
-
Cut the strings, lift off the bones, and carve the roast into 3/4-inch slices. Serve on a board with horseradish and the bones for anyone who wants to gnaw.
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