Ingredients:

  • 7 lb bone-in prime rib roast
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Prepare the Garlic Butter Rub. Combine softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper in a small bowl. Mash with a fork until a smooth, uniform paste forms and set aside at room temperature.
  2. Season the roast. Pat the roast dry with paper towels Note: moisture on the surface prevents a good crust. Season generously with half of the kosher salt and black pepper.
  3. Low Temp Roast. Place the roast on a wire rack in a roasting pan. Roast in a preheated oven at 225°F (107°C) until the internal temperature reaches 120°F (49°C).
  4. Heat the oven. Remove the roast from the oven and immediately increase the oven temperature to 450°F (232°C) Note: do this while you prep the butter.
  5. Apply the butter. Slather the compound garlic herb butter rub over the entire top and sides of the meat, pressing it gently into the surface.
  6. The Reverse Sear. Return the butter coated roast to the oven for 10-15 minutes until the butter is bubbling and the exterior is mahogany brown.
  7. Final Temp Check. Remove the meat from the oven when the internal temperature reaches 130°F (54°C) for a medium rare finish.
  8. The Essential Rest. Transfer the roast to a carving board and tent loosely with aluminum foil. Let the meat rest for 30 minutes before carving.