Succulent Herb-Crusted Prime Rib Roast

1. Prepare the Roast

Take your beef standing rib roast and cut slits in the fat layer in a crosshatch pattern to form a diamond pattern. Generously rub 2 tablespoons of kosher salt all over the meat. Place the roast on a large plate and refrigerate it uncovered for at least one day, or up to four days.

2. Preheat and Sear

Adjust your oven rack to the middle position and preheat the oven to 200 degrees Fahrenheit. Heat 2 teaspoons of vegetable oil in a 12-inch skillet over high heat until just smoking. Sear the roast on all sides and the top for about 6 to 8 minutes until it is well browned.

3. Tie the Roast

Let the roast cool for about 10 minutes. Then, using kitchen twine, tie the meat back to the bones. Place the roast on a wire rack set inside a rimmed baking sheet and season it generously with pepper.

4. Roast the Meat

Roast the meat in the oven for 3 to 4 hours until the internal temperature reaches 110 degrees Fahrenheit. Once it reaches this temperature, turn off the oven and leave the roast inside for another 30 to 75 minutes, or until the internal temperature is 120 degrees for rare or 125 degrees for medium-rare.

5. Rest the Meat

Remove the roast from the oven and tent it loosely with aluminum foil, allowing it to rest for 30 to 75 minutes.

6. Final Broil

Adjust your oven rack to be 8 inches from the broiler and heat the broiler. Remove the foil and broil the top of the roast until it is well browned and crisp.