6 pound boneless prime rib roast, tied with kitchen twine
4 tablespoons softened butter
3 tablespoons minced garlic
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 cup beef broth
1 tablespoon apple cider vinegar
Instructions
Remove the roast from the refrigerator at least two hours before you plan to cook it. Bringing the meat to room temperature is essential for even cooking, especially with a thick cut like this. Pat the entire surface of the meat dry with paper towels to ensure the herb butter adheres well and helps create a beautiful crust.
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Mix until it forms a thick paste. Use your hands or a spatula to spread this mixture evenly over all sides of the roast, making sure to get into any crevices for maximum flavor in every bite.
Preheat your oven to 450 degrees Fahrenheit. Place the seasoned roast on a rack inside a shallow roasting pan. Cook the meat at this high temperature for 15 minutes. This initial blast of heat sears the outside of the meat, locking in the juices and starting the caramelization of the herb crust.
Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door. Continue roasting until a meat thermometer inserted into the thickest part of the roast reaches your desired level of doneness. For medium rare, aim for an internal temperature of 125 to 130 degrees Fahrenheit, which usually takes about 15 minutes per pound.
Once the roast reaches the target temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 20 to 30 minutes. This step is crucial because it allows the juices to redistribute throughout the meat, ensuring that every slice is tender and moist.
