I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature monitoring, and you'll be well on your way to having a perfect Holiday (or any time) Rib Roast.
10-12 pound bone-in rib roast (you can go smaller if you want)
3 tablespoons kosher salt (25g) salt
fresh ground pepper to taste
8 sprigs rosemary
1 large bunch thyme
5 bay leaves
2 bulbs garlic sliced in half
2-2inch pieces lemon zest
splash of olive oil
3 cloves garlic finely chopped
2 sprigs worth rosemary leaves finely chopped
1 tablespoon (15g) whole grain mustard
3.5 tablespoons (50ml) olive oil
Generously season your rib roast with salt and pepper, place it on a wire rack and let it sit in the fridge uncovered for 24-48 hours.
Pull your roast from the fridge and let it rest 2-3 hours at room temp before roasting to get the chill of your meat.
Preheat oven to 250F (120 celsius)
Arrange all the ingredients for for roasting in the bottom of a roasting tray, and drizzle lightly with olive oil.
Mix all ingredients together for your rub and rub all over the entire piece of meat. Place your meat on top of your bed of aromatics.
Place in your preheated oven until an instant read thermometer placed in the thickest part of the meat registers 118Fahreheit or 47 celsius. Remove from oven to rest for at least 30 minutes.
While resting crank oven temp to 500 fahrenheit (200 celsius)
After resting place your beef back into the oven and roast for an additional 15 minutes till golden brown.
Slice and serve