🥩 Roast prime rib

6 servings · prep 20 min · cook 2 h 30

Ingredients

• 2.5 kg bone-in rib of beef
• 3 tbsp coarse salt
• 1 tbsp cracked pepper
• 6 garlic cloves, crushed
• 3 sprigs rosemary, 3 of thyme
• 80 g soft butter

Method

1. Salt the meat all over and leave it uncovered in the fridge for 24 h: the salt seasons deep down and dries the surface.
2. Take it out 3 h before cooking, it must be at room temperature right through.
3. Mix the butter, garlic, herbs and pepper and rub it all over the joint.
4. Roast at 110 °C slowly until it reaches 52 °C in the middle, about 2 h 15 — a thermometer is essential, timing alone tells you nothing.
5. Rest it 30 min out of the oven, the temperature keeps climbing.
6. Blast it 8 min at 250 °C just before serving: the crust is formed at the end, never at the start.

Adapted from Nick's Kitchen (YouTube)

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