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A bone-in prime rib roast with a dark, herb-flecked crust on a carving board, two thick slices cut to show an even rosy interior, with rosemary and roasted garlic alongside

Prime Rib Roast with Garlic Herb Butter

A dry-brined, bone-in standing rib roast rubbed with garlic herb butter, slow roasted and finished with a hot sear, served with horseradish sauce.
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
dry brining and resting 1 day 30 minutes
Total Time 1 day 5 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

Prime rib
  • 1 bone-in standing rib roast 3 ribs, about 7 pounds (3.2 kg)
  • 2 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt
  • 6 tablespoons unsalted butter softened (85 g)
  • 6 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 2 teaspoons coarsely ground black pepper
Horseradish sauce
  • 1/2 cup sour cream (120 g)
  • 3 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh chives finely chopped
  • 1 pinch salt

Method
 

Dry brine
  1. One to two days ahead, pat the roast dry, season all over with the kosher salt and refrigerate uncovered on a rack set over a rimmed baking sheet.
Roast
  1. Remove the roast from the fridge 2 hours before cooking. Heat the oven to 250°F (120°C).
  2. Mash the butter with the garlic, rosemary, thyme and pepper and spread it over the top and sides of the roast.
  3. Place bone side down in a roasting pan, insert a probe thermometer into the thickest part away from the bone and roast until it reaches your pull temperature: 138 to 140°F (59 to 60°C) for the USDA-recommended 145°F (63°C) after resting, or 122 to 125°F (50 to 52°C) if you prefer medium-rare. This takes about 3 1/2 to 4 1/2 hours.
  4. Tent loosely with foil and rest for 30 to 45 minutes. Increase the oven to 500°F (260°C).
  5. Return the roast to the oven for 8 to 12 minutes until deeply browned. Remove the bones, slice across the grain and serve.
Horseradish sauce
  1. Stir together the sour cream, horseradish, Dijon, lemon juice, chives and salt. Refrigerate until serving.

Notes

Doneness: USDA recommends a minimum of 145°F (63°C) with a 3-minute rest. Rarer temperatures are a personal preference.
Timing: Roasts vary; cook to temperature, not time. The roast can rest up to 1 hour before the final sear.
Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months.
Nutrition is an estimate per serving, including the sauce.