Ingredients (Fusion Technique!)

• Prime Rib Roast:
  • 1 standing rib roast (5–7 pounds), preferably dry-aged and bone-in
• Chef Keller’s Herb Butter:
  • 1 stick (½ cup) unsalted butter, softened
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • Zest of 1 lemon
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
• Chef Ramsay’s Pan Sauce:
  • 2 tbsp olive oil
  • 1 large shallot, finely diced
  • 3 cloves garlic, smashed
  • ½ cup red wine
  • 1 cup beef stock
  • 2 tbsp unsalted butter (cold)
  • 1 sprig rosemary, 1 sprig thyme

Preparation Steps

1. Prepare the Roast:

   • Remove the rib roast from the fridge 2–3 hours before cooking to bring it to room temperature.
   • Pat it dry with paper towels. Score the fat cap lightly with a sharp knife.

2. Make the Herb Butter:

   • In a bowl, mix softened butter with rosemary, thyme, minced garlic, Dijon mustard, lemon zest, salt, and black pepper.
   • Rub the butter generously all over the roast, ensuring even coverage.

3. Sear the Roast:

   • Preheat a large skillet over medium-high heat. Add a bit of olive oil and sear the roast on all sides for 2–3 minutes until golden brown. This locks in the juices.

4. Roast:

   • Preheat the oven to 250°F (120°C) for low and slow cooking. Place the seared roast bone-side down on a wire rack inside a roasting pan.
   • Insert a meat thermometer into the center of the roast. Cook until the internal temperature reaches:
     • 120°F (49°C) for rare
     • 130°F (54°C) for medium-rare
   • This will take approximately 3–4 hours for a 5–7 pound roast.

5. Crank the Heat for a Crust:

   • Remove the roast and increase oven temperature to 500°F (260°C). Place the roast back in the oven for 10–15 minutes to develop a deep, golden crust.

6. Rest:

   • Tent the roast loosely with foil and let it rest for 20–30 minutes. This ensures the juices redistribute for a tender, flavorful bite.

7. Prepare Chef Ramsay’s Pan Sauce:

   • In the same skillet used for searing, heat olive oil over medium heat. Add shallots and smashed garlic; sauté until softened.
   • Deglaze the pan with red wine, scraping up browned bits. Reduce by half.
   • Add beef stock, rosemary, and thyme. Simmer until slightly thickened.
   • Whisk in cold butter for a glossy finish, then strain the sauce through a fine sieve.

8. Carve and Serve:

   • Slice the roast into thick pieces and serve with the pan sauce. Garnish with fresh herbs for presentation.