Prime Rib

Name: Prime Rib
Total time: 1620 min
Yield: 8
Ingredients: 7 lb standing rib roast (3 ribs, bone-in, about 7 lb); 3 tbsp salt (kosher, the dry brine); 1 tbsp black pepper (coarse); 6 clove garlic (minced to paste); 2 tbsp rosemary (minced); 1 tbsp thyme (minced); 4 tbsp butter (soft)

Meat & Game · American

7 ingredients · 1620 minutes · 8 servings

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1052kcal103.6g protein67.1g fat2g carbs~$6.11/ serving*

Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

7 lb	standing rib roast (3 ribs, bone-in, about 7 lb)
3 tbsp	salt (kosher, the dry brine)
1 tbsp	black pepper (coarse)
6 clove	garlic (minced to paste)
2 tbsp	rosemary (minced)
1 tbsp	thyme (minced)
4 tbsp	butter (soft)

Optional

Not counted above. The dish works without them.

3 tbsp	horseradish + sour cream (the sauce: 3 tbsp into 1 cup)
2 cup	creamed spinach (the catalog's — the steakhouse plate completed)

Steps

Cure1440 min
dry brine: salted all over, uncovered, 1-3 days
- standing rib roast
the roast salted on every face and refrigerated bare on a rack — the turkey's playbook at beef scale: seasoning to the center, surface dried for the crust to come; three days is better than one and the fridge does all the work
Prep15 min
herb-garlic butter rubbed on, 2 hours at room temperature
butter + garlic + rosemary + thyme + pepper massaged over the whole roast, then the long temper on the counter — a seven-pound cold center is the enemy of even cooking, and two hours off the fridge is cheaper than any oven correction
Roast210 min
250°F, probe in the center, to 120°F for medium-rare
low and slow, bones down, untouched — the reverse sear's first act: at this gentle heat the roast climbs evenly, no gray band forms, and the window between perfect and over is an hour wide instead of ten minutes; the probe's number is the only truth, roughly 30-35 min/lb but the thermometer outranks the clock
Rest30 min
tented loose while the oven climbs to its maximum
the long rest happens HERE, before the sear — the reverse method's clever inversion: juices settle now, so the roast goes from final blast to carving board to table with no second wait
Sear10 min
500°F+, until the crust crackles mahogany
back into the fully preheated inferno for eight to ten minutes — the butter-herb coat blisters into the crust the low oven couldn't build, and because the interior already rested, carving follows immediately
Slice8 min
bones off in one cut, then thick slices
- horseradish + sour cream
- creamed spinach
the rib plate freed with one long cut along the bones (the cook's private reward), the roast sliced thick against the grain — edge-to-edge rose from crust to crust, which is the entire argument for the method and the price; horseradish cream alongside, creamed spinach from two entries back, and December is served