Select a bone-in prime rib from the chuck end with good marbling. Season generously with salt and pepper all over, then refrigerate for at least 3-4 hours, preferably 24 hours. This dry brine method allows the salt to penetrate and helps create an even crust.
2
Lightly brush the prime rib with clarified butter or avocado oil, then sprinkle a small amount of Herbes de Provence over it. This helps the herbs adhere and prevents them from drying out too much. Do not use fresh herbs as they will burn completely.
3
Preheat the oven to 250°F (121°C). Insert a meat thermometer probe into the center of the roast and set the alarm for 116°F to alert you when the internal temperature is approaching 120°F for medium-rare.
4
Place the seasoned prime rib in the oven and cook slowly at 250°F. For a 7-pound bone-in roast, this will take approximately 3.5 to 4 hours until the internal temperature reaches 120°F. Always rely on the thermometer rather than time alone.
5
Remove the roast from the oven when the internal temperature reaches 120°F. Cover loosely with aluminum foil (not touching the meat directly) and let it rest for 45 minutes to 1 hour. During resting, the juices redistribute throughout the meat for optimal moisture and evenness.
6
Increase the oven temperature to 500°F (260°C). Brush soft butter over the surface of the rested roast, distributing it evenly. This will create a beautiful golden-brown crust.
7
Return the buttered roast to the 500°F oven for 10-15 minutes to develop a golden-brown crust. If you prefer a more cooked roast, pull it at a higher internal temperature (125-140°F depending on desired doneness) and follow the same final searing step.
8
Remove the roast from the oven. Using a long knife, carefully cut along the bone to separate it from the meat. Hold the roast with a towel as it will be very hot. Follow the bone contour from end to end for easy removal.
9
Slice the boned roast into pieces, cutting them 3/4 inch to 1 inch thick or as desired. The meat should be uniformly medium-rare to rare throughout, with no overcooked gray edges. Serve immediately with horseradish sauce and au jus.
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