This is my tried-and-true Herb Crusted Prime Rib method, step-by-step, and worth every bite. If you’re spending the money, it should turn out right. Save this one Dry Brine • 1 Tbsp + 1 tsp Morton kosher salt (≈ ⅔ tsp per lb) • 5 lb bone-in prime rib roast, bones trimmed off Herb Butter • 8 Tbsp butter, softened • 1 Tbsp ground black pepper • 1 tsp salt • 2 Tbsp fresh rosemary, chopped • 2 Tbsp fresh thyme, chopped • 5 cloves garlic, finely minced • 2 tsp Herbs de Provence (optional) Salt note: – Diamond kosher salt: 1 tsp per lb – Fine table salt: ¼ tsp per lb Dry Brine (1–2 days before cooking) Cut strings and separate meat from rib bones. Pat dry. Place roast and bones on a wire rack over a rimmed sheet pan. Season generously with salt, pressing it into the meat. Refrigerate uncovered for 24–48 hours. Cook Day Remove roast from fridge 1½–2 hours before cooking. Mix all herb butter ingredients until smooth. Preheat oven to 475°F for 30 minutes. Slather roast and rib bones with all of the herb butter. Retie bones to the roast with butcher’s twine and place in a roasting pan. Roast at 475°F for 5 minutes per pound (25 minutes for a 5-lb roast). Reduce oven to 250°F and continue roasting 1½–2+ hours, basting every 30 minutes. Start checking temperature at the 1-hour mark. Remove when desired internal temp is reached. Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before slicing. Internal Temps Rare: 118°F → rests to 127°F Med-Rare: 122°F → rests to 133°F Medium: 128°F → rests to 140°F Medium-Well: 136°F → rests to 149°F Well Done: not recommended #primerib #steak #holidayfood - @beautifulbalancedkitchen