Ingredients
Scale
- 5 lbs (2.25 kg) bone-in standing beef rib roast (3 bones, chine bone removed and tied with butcher’s twine)
- 1.5 tablespoons (18 g) coarse kosher salt (for dry-brining)
- 1/2 cup (113 g) unsalted European-style butter, softened to room temperature
- 8 cloves (28 g) fresh garlic, finely grated or minced into a paste
- 2 tablespoons (8 g) fresh rosemary needles, finely chopped (plus whole sprigs for garnish)
- 1.5 tablespoons (6 g) fresh thyme leaves, finely stripped
- 1 tablespoon (9 g) coarsely cracked black pepper
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (15 g) prepared white horseradish, drained
- 3 cups (720 ml) rich low-sodium beef bone broth, divided
- 1.5 tablespoons (22 ml) Worcestershire sauce
- 1 tablespoon (15 ml) aged balsamic vinegar
- 1 tablespoon (14 g) cold unsalted butter (for swirling into the au jus)
Instructions
- Dry-Brine (12–24 Hours Ahead): Pat the 5 lb (2.25 kg) standing beef rib roast 100% dry with paper towels. Using the tip of a sharp paring knife, score the top fat cap in shallow 1-inch diamond crosshatches without cutting into the meat. Season all sides generously with 1.5 tablespoons (18 g) coarse kosher salt and refrigerate uncovered on a wire rack set inside a sheet pan for 12 to 24 hours.
- Temper & Preheat: Remove the rib roast from the refrigerator 2 full hours before cooking so the center tempers to 55°F–60°F (13°C–15°C). Position your oven rack in the lower-middle third and preheat the oven to 450°F (232°C).
- Whip the Garlic Herb Butter: In a bowl, mash together the 1/2 cup (113 g) softened butter, 8 grated garlic cloves, 2 tablespoons chopped rosemary, 1.5 tablespoons fresh thyme leaves, 1 tablespoon coarse black pepper, 1 tablespoon Dijon mustard, and 1 tablespoon drained horseradish until well combined. Slather this paste evenly across the scored fat cap and meat sides of the roast.
- Stage 1 High-Heat Sear (20 Minutes): Place the roast bone-side down (fat-cap up) inside a heavy 12-inch cast-iron skillet or roasting pan. Roast at 450°F (232°C) for exactly 20 minutes until the herb butter is foaming and golden brown.
- Stage 2 Low-Temp Roast (85–95 Minutes): Without opening the oven door, reduce the oven temperature to 325°F (163°C). Carefully pour 3/4 cup (180 ml) beef bone broth into the bottom of the pan (not over the crust) to prevent the drippings from scorching. Continue roasting for 85 to 95 minutes until an instant-read thermometer inserted into the thickest center registers 120°F–122°F (49°C–50°C) for medium-rare.
- Rest Under Foil Tent (25 Minutes): Transfer the prime rib to a warm wooden carving board and tent loosely with aluminum foil for 25 to 30 minutes. Carryover cooking will raise the internal temperature to a juicy 130°F–134°F (54°C–57°C).
- Make the Savory Beef Bone Broth Au Jus: Skim excess clear fat from the skillet, leaving 2 tablespoons of drippings and all browned beef fond. Set the pan over medium-high heat, pour in the remaining 2.25 cups (540 ml) beef bone broth, 1.5 tablespoons Worcestershire sauce, and 1 tablespoon aged balsamic vinegar, and scrape up the caramelized bits for 4 to 5 minutes until slightly reduced. Turn off heat, whisk in 1 tablespoon cold butter, and strain into a warm gravy boat. Snip the butcher’s twine, slice the roast off the rib bones, and carve against the grain into thick slabs.
Notes
- Nutrition Breakdown (Per Serving): 635 Calories | 52g Protein | 2g Carbohydrates | 46g Fat | 19g Saturated Fat.
- Thermometer Pull Guide: For Rare, pull at 115°F (46°C); for Medium-Rare (recommended), pull at 120°F–122°F (49°C–50°C); for Medium, pull at 130°F (54°C). Always allow 25 minutes of resting before carving.
- Storage & Reheating: Store leftover slices wrapped tightly in the fridge for up to 4 days. Reheat by dipping slices into warm simmering beef au jus for 45–60 seconds with the burner turned off so the pink center never overcooks.
- Prep Time: 25 minutes
- Cook Time: 110 minutes
- Category: Main Course / Holiday Dinner
- Method: Baking
- Cuisine: American Steakhouse