1 kilo(2LB) prime rib roast
2 cloves minced garlic
3 sprigs of thyme
3 sprigs rosemary
1 1/2 sticks of butter
1/2 cup beef stock / 1 tbsp beef base
1 onion
Black pepper
Sea Salt
1L Buttermilk
Seal roast in container, dry age to taste.
Brine in buttermilk for 6hrs minimum, ideally overnight – 1 day.
Remove roast from buttermilk. Pat dry, salt and season to taste, and set aside.
In a bowl, soften a stick of butter with garlic, thyme and rosemary. Apply to roast. Set aside for 6 hours minimum.
Bed a cast iron skillet with onion rounds, 2 sprigs thyme, 2 sprigs rosemary.
Preheat oven to 500F.
Roast for 10-15 minutes.
Remove from oven. Lower heat to 250F.
Baste roast with drippings. Return to oven and roast for 1 1/2 hours or until reaching an internal temperature of 123F, for a target final temperature of about 130F. Remove roast from cast iron and set aside for 30 minutes.
AU JUS
Heat cast iron to medium-high.
Deglaze with wine, then add beef stock or beef base. Remove onions and herbs for plating. Let reduce on medium-low heat, melting a half stick of butter. Remove and strain
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