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Classic Prime Rib Roast

A beautifully crusted, perfectly pink prime rib — high-heat sear followed by low-and-slow for a small roast.

15 min prep · 80 min cook · 95 min total · 3 people
Family favourite

Adapted from Claude

Ingredients

people
  • 1 kg bone-in prime rib roast (about 1 or 2 bones)
  • 1.5 tsp kosher salt (to taste)
  • 1 tsp black pepper, coarsely ground (to taste)
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tbsp unsalted butter, softened
  • 1 tsp Dijon mustard (to taste)

Steps

  1. Dry brine. Pat the roast completely dry. Season all over with the kosher salt and pepper. Place uncovered on a rack in the fridge for at least 12 hours — ideally 24–48 hours. This is doing most of the flavor work, don’t skip it if you have time.
  2. Bring to room temperature. Pull the roast from the fridge and let it sit at room temperature for 60–90 minutes before roasting. This is critical for even cooking.
  3. Prepare the herb crust. Preheat oven to 230°C (450°F). Mix the softened butter, Dijon, garlic, rosemary, and thyme into a paste. Rub evenly over all surfaces of the roast.
  4. Sear in the oven. Place the roast bone-side down on a rack in a roasting pan. Roast at 230°C (450°F) for 20 minutes to develop a deep crust.
  5. Slow roast. Reduce oven to 120°C (250°F) and continue roasting 45–60 minutes, until internal temp reaches your target. A 1kg roast is on the small side so it moves fast — start checking at 45 minutes and don’t walk away.
    • 52°C / 125°F → rare
    • 54°C / 130°F → medium-rare (recommended pull temp — climbs to ~57°C / 135°F during rest)
    • 63°C / 145°F → medium
  6. Rest. Transfer to a cutting board, tent loosely with foil, and rest 20–25 minutes. Internal temp rises another 3–5°C (5–10°F) during the rest. Do not skip this step.
  7. Carve and serve. Slice against the grain into 1.5–2 cm portions. Serve with pan drippings or au jus (see Notes).

Notes

Oven timing at a glance (1 kg roast):

  • Sear: 20 min at 230°C / 450°F
  • Slow roast: 45–60 min at 120°C / 250°F
  • Total active oven time: ~65–80 min
  • Pull at 52–54°C / 125–130°F for medium-rare → climbs to 57°C / 135°F during the 20–25 min rest.

A thermometer is non-negotiable for this cut — timing alone isn’t reliable, especially on a small roast that moves fast.

Au jus. After removing the roast, place the roasting pan over medium heat. Add ½ cup red wine and scrape up the fond, then add 1 cup beef stock. Simmer 5 minutes, strain, and season.

Bone-in vs boneless. Bone-in is preferred — it insulates the meat and adds flavor. Ask your butcher for a 1-bone or 2-bone roast for ~1 kg.

Why this method. High-heat sear followed by low-and-slow is the most reliable method for a small roast — you get the crust without overcooking the center.

My Notes

(your own tweaks go here — family fave)

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