Garlic-Rosemary Prime Rib Roast

Name: Garlic-Rosemary Prime Rib Roast
Prep time: 55 min
Cook time: 3 h 5 min
Total time: 4 h
Yield: 6 servings
Cuisine: American
Ingredients: 7 lb (3200 g) bone-in beef rib roast (3 ribs), fat cap trimmed to about ¼ inch (6 mm) thick; bones left on; 2½ tbsp (21 g) Diamond Crystal kosher salt; 1 tbsp (6 g) black pepper, coarsely ground; 6 cloves (18 g) garlic cloves, finely minced or grated; 3 tbsp (8 g) fresh rosemary leaves, stems removed, finely chopped; 3 tbsp (45 ml) olive oil; 1 small (about 1.5 oz) (40 g) small shallot, finely minced; ½ cup (120 ml) dry red wine (optional); 1½ cups (360 ml) low-sodium beef stock; 1 tbsp (14 g) unsalted butter, cold, cut into small cubes

From the MyKitchenBank Kitchen

A dry-brined, bone-in rib roast cooked low and slow for edge-to-edge rosy beef, then blasted in a hot oven for a deeply browned, garlicky rosemary crust. A quick pan jus from the drippings finishes it.

Prep: 55 min
Cook: 3 hr 5 min
Wait: 1.1 days
Total: 1.3 days
Makes: 1 roast (3 bones, about 6 generous servings)

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Ingredients

6 servings

For the roast
7 lb (3200 g) bone-in beef rib roast (3 ribs), fat cap trimmed to about ¼ inch (6 mm) thick; bones left on
2½ tbsp (21 g) Diamond Crystal kosher salt
1 tbsp (6 g) black pepper, coarsely ground
6 cloves (18 g) garlic cloves, finely minced or grated
3 tbsp (8 g) fresh rosemary leaves, stems removed, finely chopped
3 tbsp (45 ml) olive oil
For the pan jus
1 small (about 1.5 oz) (40 g) small shallot, finely minced
½ cup (120 ml) dry red wine (optional)
1½ cups (360 ml) low-sodium beef stock
1 tbsp (14 g) unsalted butter, cold, cut into small cubes

Equipment (8)

Heavy roasting pan or rimmed baking sheet, about 13×18-inch (33×46 cm)
Wire rack that fits inside the pan
Instant-read or leave-in probe thermometer
Small bowl for the paste
Medium saucepan or deep skillet (10-inch / 25 cm) for the jus
Fine-mesh strainer
Aluminum foil
Long carving knife and carving board

Steps

Before you start

Order a 3-bone (about 7 lb / 3.2 kg) bone-in rib roast, also called a standing rib roast, from the butcher. Ask for the chine bone to be removed so carving is easier.
Start the day before: the roast needs at least 24 hours of uncovered dry-brining in the fridge (up to 48 hours is even better).
You need an instant-read or leave-in probe thermometer. Judging doneness by time alone is the most common way to ruin a prime rib.
Clear a shelf in the fridge for the roast on its rack and pan, and set the oven rack in the lower third.
The recipe uses Diamond Crystal kosher salt. If you only have Morton kosher salt, use about half the volume (1¼ tbsp).

1
Dry-brine the roast
- Pat the roast very dry with paper towels.
- Mix the kosher salt and half of the black pepper (1½ tsp), then rub evenly over the top, sides, ends, and between the meat and bones.
- Set the roast bone-side down on a wire rack set in the roasting pan.
- Refrigerate, uncovered, for 24 to 48 hours.
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Ready when: The surface looks dry, darker red, and slightly tacky to the touch
Tip: Do not cover the roast. Plastic wrap traps moisture and prevents the dry surface that gives you a good crust.
2
Make the herb paste
- In a small bowl, stir together the minced garlic, chopped rosemary, olive oil, and the remaining 1½ tsp black pepper to form a loose paste.
- Do not add more salt.
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Ready when: The mixture looks like a thick, spoonable, fragrant paste
Tip: The roast is already seasoned from the dry brine, so extra salt here would make the crust too salty.
3
Season and temperOven 250°F / 120°C
- Take the roast out of the refrigerator.
- Rub the herb paste over the fat cap and sides, avoiding the bones where it would just burn.
- Leave the roast on its rack at room temperature for 1½ hours.
- Insert the probe thermometer horizontally into the center of the thickest part of the meat, not touching a bone.
- Move the oven rack to the lower third and preheat the oven to 250°F (120°C) for the last 20 minutes of resting.
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Ready when: The roast no longer feels icy cold at the surface, and the oven has reached 250°F (120°C)
Tip: A cold roast straight from the fridge cooks unevenly, leaving a gray overcooked ring around a cool center.
4
Roast low and slowOven 250°F / 120°C
- Place the pan in the oven with the roast bone-side down.
- Roast at 250°F (120°C) for about 2½ to 3 hours, checking the temperature after 2 hours.
- Remove the roast when the center reads 120°F (49°C) for medium-rare.
- Do not open the oven door more than necessary.
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Ready when: The thermometer reads 120°F (49°C) in the center of the thickest part (125°F / 52°C for medium, which finishes near 140°F / 60°C)
Tip: Ovens vary and roasts differ in shape, so trust the thermometer, not the clock. Start checking early; a few degrees past your target cannot be undone.
5
Rest the roastOven 500°F / 260°C
- Transfer the roast on its rack to a cutting board or tray, reserving all the drippings in the pan.
- Tent loosely with foil.
- Rest for 45 minutes.
- About 20 minutes before the rest ends, raise the oven temperature to 500°F (260°C), or as high as your oven will go, and let it fully preheat.
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Ready when: The temperature rises a few degrees to about 125°F (52°C), and the oven reads 500°F (260°C)
Tip: Tent loosely. Wrapping tightly traps steam and softens the crust you worked to dry out.
6
Make the pan jus
- While the roast rests, pour the drippings from the roasting pan through a strainer into a bowl, then spoon 2 tbsp of the clear fat into a saucepan (discard the rest).
- Heat over medium heat, add the minced shallot, and cook for 2 minutes, stirring, until soft.
- Raise the heat to medium-high, add the red wine if using, and simmer for 2 to 3 minutes until reduced by about half.
- Add the beef stock and any meat juices that have collected under the roast.
- Simmer for 8 to 10 minutes until reduced to about 1 cup (240 ml).
- Remove from the heat and swirl in the cold butter until melted.
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Ready when: The jus lightly coats the back of a spoon and tastes rich and savory
Tip: Taste before adding salt. The drippings and dry brine are usually salty enough, especially after reduction.
7
Blast for the crustOven 500°F / 260°C
- Return the roast on its rack to the 500°F (260°C) oven.
- Roast for 7 to 10 minutes, watching closely, until the fat cap is deeply browned and sizzling.
- Remove from the oven and let stand 5 minutes.
- A final thermometer reading should be about 130°F (54°C) for medium-rare.
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Ready when: The surface is deep mahogany brown and crackling, with the garlic and rosemary toasted but not black
Tip: Open the oven to check at 7 minutes; the garlic can scorch quickly. If your oven smokes heavily, crack a window or run the vent fan.
8
Carve and serve
- Stand the roast on a cutting board.
- Use a sharp carving knife to cut along the curve of the rib bones to remove the whole rack of bones in one piece (save them for gnawing).
- Slice the meat across the grain into ¾-inch (2 cm) thick slices.
- Serve right away with warm pan jus on the side.
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Ready when: Slices are rosy pink from edge to edge with a dark browned crust, and juices stay in the meat rather than flooding the board
Tip: Cut the bones off first. Slicing the meat while it is still attached to the bones is awkward and leads to ragged slices.

Good to know

Tips

Always use a thermometer: the roast is expensive, and a few degrees decide whether it's medium-rare or overdone.
Don't skip the long rest before the sear. It keeps the juices in the meat and gives you time to make the jus.
Save the bones: you can roast the carved bones for 10 minutes at 450°F (230°C) and serve them as a cook's treat.
For a larger roast, keep the 250°F (120°C) temperature and add roughly 25 to 30 minutes per additional pound, relying on the thermometer to confirm.

Make ahead

"Dry-brine the roast up to 48 hours ahead. The herb paste can be made 1 day ahead and refrigerated in a covered container. The pan jus can be made up to 2 days ahead with stock and fat from a previous roast, then reheated gently."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store sliced or whole leftover beef in an airtight container for up to 4 days. Freezer: wrap slices tightly and freeze for up to 2 months. Reheat slices gently in a covered skillet or 275°F (135°C) oven with a splash of jus or stock until just warm, so the beef stays pink."

Substitutions

bone-in beef rib roast (3 ribs) → boneless rib-eye roast. Use a 5 lb (2.3 kg) boneless roast, tie it with kitchen twine, and start checking the temperature after about 1½ hours.
fresh rosemary leaves → fresh thyme leaves. Use the same amount for a more delicate, earthy flavor.
dry red wine → additional beef stock. Add an extra ½ cup (120 ml) and a teaspoon of balsamic vinegar for acidity.
unsalted butter → extra-virgin olive oil. Use 1 tsp to finish the jus if you want to avoid dairy.