Easy & Delicious Prime Rib Perfection

Ingredients

• 5.25 lb Prime Rib Roast (bone‑in, partially trimmed to expose bone)
• 2 tablespoons Kosher Salt (heavy coating for dry brine)
• 2 tablespoons All-Purpose Seasoning Blend (low‑sodium blend with pepper, garlic, onion powder)
• 2 sticks Unsalted Butter (room temperature, softened)
• 2 tablespoons Fresh Rosemary (leaves stripped and chopped)
• 2 tablespoons Fresh Thyme (leaves stripped and chopped)
• 6 cloves Garlic Cloves (minced)
• 2 small Shallots (finely diced)
• 1 tablespoon Olive Oil (helps blend butter mixture)
• 1 teaspoon Worcestershire Sauce (adds umami depth)
• 1 teaspoon Smoked Paprika (subtle smoky flavor)
• to taste Black Pepper (freshly ground)
• 1 roll Butcher Twine (for tying roast)

Instructions

1. Trim Bone Partially

   Place the roast bone‑side up and use a sharp knife to carefully cut away a portion of the bone to expose meat for seasoning.

   Time: PT5M

2. Apply Kosher Salt Dry Brine

   Generously coat the entire roast with kosher salt, making sure to get salt into the crevices behind the bone.

   Time: PT5M

3. Refrigerate for Dry Brine

   Place the salted roast on a rack set over a tray and refrigerate uncovered for at least 45 minutes, or up to 24 hours for maximum flavor.

   Time: PT45M

4. Bring to Room Temperature

   Remove the roast from the fridge and let it sit on the counter for 45 minutes to an hour before cooking.

   Time: PT45M

5. Prepare Herb Compound Butter

   In a food processor, pulse rosemary, thyme, garlic, shallots, and a splash of olive oil until finely chopped. Transfer to a mixing bowl and fold into softened butter. Season with Worcestershire sauce, smoked paprika, and a pinch of black pepper.

   Time: PT10M

6. Tie Roast with Butcher Twine

   Wrap butcher twine tightly around the roast, securing each bone with a firm knot to keep the shape intact during cooking.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 500°F (260°C).

   Time: PT10M

8. Apply Compound Butter

   Using your hands, massage the herb‑garlic butter all over the surface of the roast, making sure to coat the exposed bone area as well.

   Time: PT5M

9. High‑Heat Sear

   Place the roast bone‑side down on the rack in the roasting pan and roast at 500°F for about 5 minutes per pound (≈26 minutes for a 5.25 lb roast).

   Time: PT26M

   Temperature: 500°F

10. Low‑Heat Finish

    Reduce the oven temperature to 325°F (163°C) and continue roasting for 12‑14 minutes per pound, or until the internal temperature reaches 130°F for medium‑rare (≈68 minutes).

    Time: PT68M

    Temperature: 325°F

11. Rest the Roast

    Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 15 minutes before carving.

    Time: PT15M

12. Carve and Serve

    Slice the roast against the grain into desired portions and serve with any pan juices or au jus.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

45g

Carbohydrates

0g

Fat

45g

Fiber

0g