Tulo

Bone-In Prime Rib Roast Recipe

Salting the roast a full day ahead lets the seasoning work its way into the meat instead of just sitting on the surface, and roasting low and slow before finishing with a hard sear (the reverse sear) gives an evenly pink interior edge-to-edge with a deeply browned crust, instead of a gray overcooked band under the surface.

Prep
20 min
Cook
240 min
Total
260 min
Servings
8

Ingredients

Servings8
  • 8 lb bone-in prime rib roast (4-bone)
  • 3 tbsp kosher salt
  • 1 tbsp black pepper, coarsely ground
  • 6 cloves garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 4 tbsp unsalted butter, softened
  • 2 tbsp olive oil

Nutrition per serving

Calories
1236
Protein
65g
Carbs
1g
Fat
104g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1A day before cooking, pat the roast dry and season it all over with the kosher salt. Set it uncovered on a wire rack over a baking sheet and refrigerate for 12-24 hours.
  2. 2About 2 hours before cooking, remove the roast from the fridge and let it sit at room temperature to take some of the chill off.
  3. 3Preheat the oven to 200°F (95°C). Mash the garlic, rosemary, thyme, and softened butter together into a paste, then rub it over the entire roast along with the black pepper.
  4. 4Set the roast fat-side up on a rack in a roasting pan. Insert a probe thermometer into the thickest part of the meat, away from the bone.
  5. 5Roast until the internal temperature reads 115-120°F (46-49°C) for medium-rare, about 3 to 3.5 hours for an 8-pound roast (roughly 20-25 minutes per pound at this low temperature).
  6. 6Remove the roast from the oven, tent it loosely with foil, and let it rest for 20-30 minutes while the oven preheats to 500°F (260°C).
  7. 7Return the roast to the oven, uncovered, and sear for 10-15 minutes, watching closely, until the crust is deeply browned.
  8. 8Let the roast rest a final 10 minutes, then slice between the ribs into thick slices for serving.
How to Use a Meat Thermometer

Tips & variations

  • For medium instead of medium-rare, pull the roast at 125-130°F before the sear; carryover and the final blast of heat will finish it.
  • Ask the butcher to remove the bones and tie them back on; this makes carving far easier while the bones still add flavor during roasting.
  • Save the trimmed fat cap and pan drippings; strained and skimmed, they make a rich base for gravy or Yorkshire pudding batter.
  • A standing rib roast this size needs a genuinely accurate oven and thermometer; an oven running even 25°F hot will blow past the low-and-slow phase and overcook the exterior before the center catches up.

Storage & reheating

Refrigerate leftover sliced prime rib in an airtight container for up to 4 days. Reheat gently in a 250°F (120°C) oven with a splash of beef broth, covered, just until warmed through, about 10-15 minutes, to avoid pushing it past medium-rare. Freeze slices in a single layer, then transfer to a freezer bag, for up to 3 months.

Tips from the Tulo kitchen

  • Buy the roast several days ahead so there's time for the full 24-hour dry brine; a rushed 2-hour salt won't penetrate the meat the same way.
  • Let the roast sit out at room temperature before it goes in the oven; a roast straight from the fridge takes longer to reach temperature and cooks less evenly.

FAQ

How much bone-in prime rib should I buy per person?

Plan on about 1 pound per person if the roast is bone-in, since the bones add weight without adding servings. A 4-bone roast around 8 pounds comfortably serves 8.

What temperature should I pull a prime rib roast for medium-rare?

Pull it from the oven at 115-120°F internal; carryover cooking during the rest and the final sear will bring it up to 125-130°F, which is medium-rare.

Do I need to sear a prime rib roast before or after the low roast?

After. Reverse searing (low roast first, hard sear last) gives a more even pink center than searing first, since a searing-first method dries out and grays a wider band of meat under the crust.

Can I cook a bone-in prime rib roast without the initial dry brine?

Yes, but the seasoning will mostly stay on the surface rather than flavoring the interior. If pressed for time, salt it at least 45 minutes before cooking rather than skipping it entirely.

Why did my roast take much longer than the recipe estimated?

Oven thermostats vary, and a probe thermometer reading is the only reliable signal of doneness at this low a roasting temperature; go by internal temperature, not the clock.

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