Ingredients:

  • 3 tablespoons kosher salt (45 ml)
  • 2 tablespoons freshly ground black pepper (30 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 tablespoon dried thyme (15 ml)
  • 1 tablespoon dried rosemary (15 ml)
  • 1 (6-8 pound) bone-in Prime Rib Roast (approx. 2.7-3.6 kg)
  • 2 tablespoons olive oil (30 ml)
  • Optional: Fresh rosemary sprigs and garlic cloves for roasting pan

Instructions:

  1. Combine dry brine ingredients in a small bowl.
  2. Pat the prime rib roast dry with paper towels.
  3. Generously rub the dry brine all over the roast, ensuring even coverage.
  4. Place the roast on a wire rack set over a baking sheet and refrigerate uncovered for 24-48 hours.
  5. Remove the roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature.
  6. Preheat oven to 250°F (120°C).
  7. Place the roast, bone-side down, in a roasting pan. Add rosemary sprigs and garlic cloves (if using) to the pan.
  8. Roast the prime rib in the preheated oven until the internal temperature reaches your desired doneness: Rare: 120-125°F (49-52°C), Medium-Rare: 125-130°F (52-54°C), Medium: 130-135°F (54-57°C), Medium-Well: 135-140°F (57-60°C), Well Done: Don't.
  9. Remove roast from oven and increase oven temperature to 500°F (260°C) or switch on the broiler.
  10. Brush the roast with olive oil.
  11. Return the roast to the oven and sear for 5-10 minutes, or until a deep golden-brown crust forms. Watch carefully to prevent burning!
  12. Remove the roast from the oven and tent loosely with aluminum foil.
  13. Let the roast rest for at least 30 minutes (preferably 45 minutes) before carving. This allows the juices to redistribute.
  14. Carve the roast against the grain into slices and serve immediately.