Rating: 5 stars
88 Ratings
  • 5 star values: 82
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

Recipe Summary

15 mins
3 hrs 36 mins
10 hrs 20 mins
14 hrs 11 mins
20 servings


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.

  • Remove roast from refrigerator and allow to come to room temperature, about 2 hours.

  • Preheat oven to 200 degrees F (95 degrees C).

  • Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.

  • Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.

  • Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.

  • Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

Nutrition Facts

339 calories; protein 25.1g; carbohydrates 0.1g; fat 25.8g; cholesterol 93.5mg; sodium 672.3mg. Full Nutrition