Prime Rib Recipe: Slow-Roasted & Tender

Generously coat the entire roast in Kosher salt and pepper. Place it on a wire rack over a sheet tray and leave it uncovered in the refrigerator for 12–24 hours to dry-brine.

Remove the roast from the refrigerator and let it sit at room temperature. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and smoked paprika to create a paste.

Slather the herb butter paste over the entire surface of the roast.

Preheat your oven to 160°C (325°F). Place the roast on a rack in a roasting pan and insert a digital thermometer probe into the thickest part of the meat.

Roast until the internal temperature reaches 48°C (118°F) for medium-rare, which typically takes about 30 minutes per 500 grams.

Remove the roast from the oven and tent loosely with foil. Allow the meat to rest for at least 30 minutes. During this time, the internal temperature will rise.

While the meat rests, prepare the Red Wine Jus by simmering the shallot, red wine, beef bone broth, and pan drippings in a saucepan until reduced by half.

Just before serving, place the roast back into a preheated 230°C (450°F) oven for 8-10 minutes until the exterior is browned and crisp.