Prime Rib Roast

from ButterYum

make as much as you like (plan on 1 pound of bone-in roast per person, or two servings per rib)

Ingredients

    • 10 pound Prime Rib Roast (or 1 pound per person or two servings per rib)

    • Kosher salt (1 teaspoon per pound if using Diamond Crystal or 2/3 teaspoon per pound if using Morton's)

    • 1/4 cup freshly minced garlic (about a whole head of garlic)

    • 2 tablespoons unsalted butter, room temperature

    • 2 tablespoons olive oil

    • 1 tablespoon ground black pepper

    • 1 tablespoon freshly chopped rosemary or dried thyme (I prefer the rosemary)

Directions

Prep (1-2 days ahead):

    1. Dry the roast well with paper towels and sprinkle it liberally on all sides with kosher salt (1 teaspoon Diamond Crystal kosher salt per pound or 2/3 teaspoon Morton's kosher salt per pound), place roast on roasting rack suspended over a roasting pan and refrigerate, uncovered, for 24-48 hours.

On the big day:

    1. Calculate your total roasting time by multiplying the weight of the roast by 14 minutes per pound (see example below).

    2. Remove roast from refrigerator and allow to sit at room temperature for 2-6 hours, depending on the size of the roast - DO NOT RINSE (allow 1 hour for every 2 pounds of roast).

    3. Preheat oven to 450F and position the oven rack in the lower third of the oven.

    4. Make a paste with the minced garlic, room temperature butter, olive oil, pepper, and freshly chopped rosemary (or dried thyme); spread paste all over the entire roast.

    5. Place prepared roast back onto the roasting rack with the fat cap on top; pour 1 cup water into the roasting pan.

    6. Roast, uncovered, for 30 minutes, then reduce the oven temp to 325F and continue roasting for the remaining amount of time.

    7. Remove roast from oven and tent with foil; allow to rest 30-120 minutes before carving (30 minutes for a smaller roast, longer for a larger roast).

Note

    • The garlic/rosemary paste amounts listed above are suitable for a 10-pound roast. Scale them up or down depending on the size of your roast.