Equipment
Ingredients
Main Ingredients
- 3000 g bone-in prime rib roast, raw, fat cap trimmed to 1cm
- 45 g kosher salt
- 15 g black pepper, coarsely ground
- 6 garlic, peeled and cut into thin slivers
- 30 ml olive oil
Nutrition (per serving)
Method
Pat the raw prime rib dry with paper towels. Season evenly on all sides with kosher salt and coarsely ground black pepper. Place the roast on a wire rack set in a roasting pan, and refrigerate uncovered for 24 hours. Wash your hands thoroughly and sanitize all surfaces after handling raw beef to prevent cross-contamination.
Remove the roast from the refrigerator 2 hours before cooking to allow it to come closer to room temperature. Using a paring knife, make small, deep incisions all over the meat and insert the garlic slivers. Rub the exterior lightly with olive oil.
Preheat the oven to 120°C/250°F.
Place the roasting pan with the beef into the oven. Roast until a meat thermometer inserted into the thickest part registers 48°C/118°F for a perfect medium-rare center, which will take approximately 3 to 3.5 hours.
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 45 minutes. The internal temperature will carry over to 54°C/130°F. Leave the oven on and increase the temperature to 260°C/500°F.
Once the meat has rested, return the roast to the roasting pan and place it in the extremely hot 260°C/500°F oven for 8 to 10 minutes to sear and develop a deeply browned, crispy crust. Watch carefully to avoid burning.
Remove from the oven and carve immediately. Slice the meat cleanly away from the rib bones, then cut the main roast into thick, generous portions. Serve immediately.
Chef's Notes
- Dry brining is non-negotiable for a premium cut of beef. Salting the meat 24 hours in advance draws out moisture, dissolves the salt, and reabsorbs the seasoned liquid, seasoning the meat deeply while drying the exterior for an optimal crust.
- The reverse sear method is superior for large roasts. Traditional roasting blasts the exterior and leaves a thick band of gray, overcooked meat just under the surface. Cooking low and slow first ensures perfectly even edge-to-edge pinkness.
- Carryover cooking is a powerful force. A large 3kg roast will increase in temperature by at least 6 degrees Celsius (10-12 degrees Fahrenheit) while resting. Pull it early.
- Never skip the resting phase. Resting allows the muscle fibers to relax and redistribute their natural juices. Slicing too early will result in dry meat and a flooded cutting board.
Storage
Refrigerator: 4 days — Store tightly wrapped or in an airtight container.
Freezer: 3 months — Freeze slices individually in vacuum-sealed bags.
Reheating: Gently reheat wrapped in foil in a 120C/250F oven, or submerge vacuum-sealed bags in warm water to prevent overcooking.
