7-8lbbone-in Prime Rib Roastwith bones removed and tied back on
kosher salt
pepper
olive oil or clarified butter
4-5clovesminced garlic
soft butter
Instructions
18-24 hours ahead:
Place the prime rib on a wire rack on a cookie sheet. Heavily salt the prime rib and place uncovered into the refrigerator for 18-24 hours.
Remove prime rib from refrigerator 1 hour before baking to allow it to come closer to room temperature before cooking.
Time of Cooking:
Preheat oven to 250 degrees (not convection).
Mix together butter or olive oil with minced garlic. Spread mixture all over the roast. Pepper the entire roast.
Place roast uncovered into the preheated oven, with an oven-safe thermometer placed halfway through the roast, at the lower 1/3 of the roast closer to the bone, but not on the bone.
Roast until internal temperature is 115-120 degrees for medium-rare (about 4 hours for a 7-8 lb roast, or about 2 1/2 hours for a 5 lb roast). Remove from the oven, tent with foil, and let rest for 45 minutes, leaving thermometer in. (The roast will gain about 10-12 degrees while resting).
Heat oven to 450 degrees. Brush some soft butter over the roast and put back into the oven about 5-10 minutes to further brown the outside of the roast.
Remove from oven and it's ready to slice. Slice into 1/2 inch to 1 inch slices. (No resting time necessary as it's already rested).