Herb Crusted Prime Rib

• 總時間: 2 hours 30 minutes

食材

No gimmicks. No guesswork. Just salt, herb butter, time, and temperature.

This is the same step-by-step approach I use for all of my special occasion cooking. Because when you’re spending the money, it should turn out beautifully.

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HERB CRUSTED PRIME RIB

Dry Brine

1 Tbsp + 1 tsp Morton kosher salt (≈ ⅔ tsp per lb)

5 lb bone-in prime rib roast, bones trimmed off

Herb Butter

8 Tbsp butter, softened

1 Tbsp ground black pepper

1 tsp salt

2 Tbsp fresh rosemary, chopped

2 Tbsp fresh thyme, chopped

5 cloves garlic, finely minced

2 tsp Herbs de Provence (optional)

Salt note:

Diamond kosher salt: 1 tsp per lb

Fine table salt: ¼ tsp per lb

Dry Brine (1–2 days before cooking)

Cut strings and separate meat from rib bones. Pat dry. Place roast and bones on a wire rack over a rimmed sheet pan. Season generously with salt, pressing it into the meat. Refrigerate uncovered for 24–48 hours.

Cook Day

Remove roast from fridge 1½–2 hours before cooking.

步驟

Mix all herb butter ingredients until smooth.

Preheat oven to 475°F for 30 minutes.

Slather roast and rib bones with all of the herb butter. Retie bones to the roast with butcher’s twine and place in a roasting pan.

Roast at 475°F for 5 minutes per pound (25 minutes for a 5-lb roast).

Reduce oven to 250°F and continue roasting 1½–2+ hours, basting every 30 minutes.

Start checking temperature at the 1-hour mark.

Remove when desired internal temp is reached. Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before slicing.

Internal Temps

Rare: 118°F → rests to 127°F

Med-Rare: 122°F → rests to 133°F

Medium: 128°F → rests to 140°F

Medium-Well: 136°F → rests to 149°F

Well Done: not recommended

A meat thermometer is essential.