Prime Rib Roast

• 0.63 lb bone-in prime rib roast (3 bones)
• 0.38 tbsp coarse salt
• 0.25 tbsp black pepper
• 0.5 tbsp butter, softened
• 0.25 tsp fresh thyme leaves

Instructions

1. 1

   Salt the roast all over 24 hours ahead if possible. Minimum 2 hours. Rest uncovered in the fridge.

2. 2

   Remove from fridge 2 hours before cooking. Mash butter, pepper, and thyme. Slather over the fat cap.

3. 3

   Oven to 250F. Place bone-side down on a rack over a sheet pan.

4. 4

   Roast until internal hits 120F, about 3-4 hours. Use a probe thermometer.

5. 5

   Pull. Tent with foil. Rest 30 minutes while oven cranks to 500F.

6. 6

   Return roast to hot oven for 8-10 minutes to blast the crust. Rest 15 more minutes.

7. 7

   Carve between the bones. Slice each portion against the grain.