Step 1: Prep the Roast (Day Before if Possible)

Remove the roast from the fridge and any packaging. Pat it COMPLETELY dry with paper towels. Moisture is the enemy of a good crust.

If your roast is tied, leave it tied. If not, tie it with kitchen twine at 2-inch intervals to help it maintain shape.

Place the roast on a wire rack set over a baking sheet or plate.

In a small bowl, mix together salt, pepper, garlic, rosemary, thyme, and olive oil to make a paste.

Rub this mixture ALL OVER the roast—top, bottom, sides, between the bones. Really massage it in there. Get intimate with your meat.

Place the roast UNCOVERED in the fridge overnight (or at least 4 hours). This dry-brining process seasons the meat deeply and dries the exterior for better crust formation.

If you don’t have time for overnight, let it sit at room temp for 2 hours before roasting, but overnight is better.

Step 2: Bring to Room Temperature

Remove the roast from the fridge 2-3 hours before cooking. Yes, 2-3 HOURS.

Cold meat doesn’t cook evenly. Room temp meat = even cooking = perfect results.

Place it on the counter (still on the rack) and let it come to room temperature.

Don’t worry about food safety—large roasts are fine at room temp for this amount of time.

Step 3: Start with High Heat (The Reverse Sear Method)

Preheat oven to 450°F (230°C). Yes, HIGH heat to start.

Place the roast bone-side down on a roasting rack in a roasting pan. The bones act as a natural roasting rack.

Roast at 450°F for 20 minutes. This creates that beautiful brown crust.

Your kitchen will get smoky. This is normal. Open a window, turn on the fan, accept it.

After 20 minutes, reduce oven temperature to 325°F (160°C) WITHOUT opening the door. Just turn the temp down and leave it.

Step 4: Low and Slow to Finish

Continue roasting at 325°F until the internal temperature reaches your desired doneness.

Use a meat thermometer inserted into the thickest part of the meat (not touching bone).

Temperature Guide:

• Rare: 120-125°F (not recommended for prime rib)
• Medium-rare: 130-135°F (PERFECT—this is the goal)
• Medium: 135-145°F (still acceptable)
• Medium-well: 145-155°F (why would you do this?)
• Well done: 155°F+ (please don’t)

Time estimates: About 15-20 minutes per pound at 325°F, but USE A THERMOMETER. Every oven and roast is different.

For a 5-pound roast, expect about 1.5-2 hours total cooking time after the initial high-heat sear.

Step 5: Rest (This is NOT Optional)

When the roast reaches 130°F (for medium-rare), remove it from the oven.

Tent loosely with aluminum foil.

Let it rest for AT LEAST 20-30 minutes. For a large roast, even 45 minutes is fine.

The internal temp will rise another 5-10 degrees during resting (carryover cooking). This is why you pull it at 130°F for a final temp of 135-140°F.

Resting allows the juices to redistribute. Cut it too early and all those beautiful juices run out onto the cutting board instead of staying in the meat.

Do NOT skip this step. I’m serious. Set a timer. Walk away. Have a drink.

Step 6: Make the Au Jus (While Resting)

Pour the drippings from the roasting pan into a fat separator or measuring cup. Let fat rise to the top.

In a small saucepan over medium heat, combine the defatted drippings with beef broth and red wine (if using).

Simmer for 5-10 minutes to reduce slightly and concentrate flavors.

Whisk in butter at the end for richness and shine.

Season with salt and pepper to taste.

Strain through a fine-mesh sieve if there are any bits you want to remove.

Keep warm until serving.

Step 7: Carve and Serve

Place the roast on a cutting board. Remove the twine if tied.

For bone-in roasts: Slice along the bones to remove them completely, then slice the meat into 1/2 to 3/4-inch thick slices.

Or, cut between the bones to create individual bone-in portions—these look super impressive.

Arrange on a serving platter, garnish with fresh herbs.

Serve immediately with au jus and horseradish cream on the side.

Watch as everyone loses their minds over how perfect it is.