Ingredients
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4–6 lb Rube’s Prime Rib Roast
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1 stick (½ cup) real butter, softened
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4–6 garlic cloves, finely chopped
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2 Tbsp fresh rosemary, chopped
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2 Tbsp fresh thyme, chopped
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2 Tbsp kosher salt (plus more to taste)
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Fresh ground black pepper
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Maldon Sea Salt Flakes, for finishing
Instructions
1. Bring the Roast to Room Temperature
Remove the prime rib from the refrigerator 1–2 hours before cooking. This ensures even roasting. Pat the roast dry thoroughly with paper towels.
2. Season the Roast
Generously season all sides with kosher salt and freshly ground black pepper. Place the roast fat side up on a wire rack set inside a roasting pan.
Chef note: Elevating the roast allows heat to circulate and promotes an evenly browned crust.
3. Preheat and Prepare the Herb Butter
Preheat your oven to 500°F.
In a small bowl, combine the softened butter, rosemary, thyme, and garlic until well blended. Spread the herb butter mixture generously and evenly over the top and sides of the roast.
4. High-Heat Sear in the Oven
Place the roast in the oven and cook at 500°F for 15 minutes. This creates a beautiful crust.
5. Slow Roast
After 15 minutes, reduce the oven temperature to 325°F (do not open the oven door during the transition if possible).
Continue roasting for approximately 1½–2 hours, or until the internal temperature in the thickest part of the roast reaches:
Chef note: Use a reliable meat thermometer—prime rib is too special to guess!
6. Rest Before Carving
Remove from the oven and let the roast rest 10–15 minutes before slicing. This allows the juices to redistribute and keeps every slice moist and flavorful.
7. Finish and Serve
Sprinkle Maldon Sea Salt Flakes over the sliced servings for a perfect final touch.
