Make-ahead prime rib roast

By Camille Moore
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Gone are the days of stressing over achieving the perfect doneness and temperature of a roast for a feast – there is simply no need if you follow this method. The most popular technique is [sadly] still the “sear and then slow roast” whereby you start your meat in a searing hot oven to “seal in the juices” and then reduce the temperature for a longer period. Worst still is the “sear on the stove and then slow roast in the oven” technique which leaves your countertops and backsplash a hot mess as a result. While these two outmoded methods certainly can yield the roast of your dreams, I vote for making things as easy and delicious as possible because I am so OVER dry roasts and panic-filled dinner parties. The technique we all need to get on board with is called the “reverse sear”, and it not only allows you to achieve the juiciest, most tender rib roast you’ve ever made, but it also allows you to cook it a day (or two, I’ve learned) in advance – and everyone loves that!



  • 2 tablespoons basil, dried
  • 2 tablespoons oregano, dried
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper, freshly cracked
  • 2 teaspoons kosher salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 x 2 kilogram 100% Canadian AAA Angus prime rib roast


  1. Line a baking sheet fully with foil (for easy cleanup) and place a cooling rack on top of it – this is what you’ll be using throughout the recipe process for the roast.
  2. In a small bowl combine all ingredients from basil to unsalted butter and stir to combine.
  3. Remove roast from packaging and pat dry with paper towels. Using clean hands, completely cover the roast with the butter mixture. Refrigerate at least one hour (up to overnight) to marinate.
  4. When you’re ready to slow cook the roast, remove it from the fridge a couple hours beforehand to allow it to come to room temperature. Preheat oven to 225°F. Once at room temp, place roast into the preheated oven and gently bake for three hours for medium doneness – use a meat thermometer to verify that it is 130°F in the centre for medium, or 125°F for medium-rare. Note: this is the ideal recipe for a show-stopping feast because it gives you plenty of hands-off time to get other things ready (or simply to chill out).
  5. Once baked, cool it to room temperature, loosely cover and refrigerate until service the next day.
  6. Two to three hours before you’re ready to eat, take the roast out of the fridge and allow it to come to room temperature.
  7. Just before it’s time to eat preheat your oven to broil, anywhere from 500°F to 550°F depending on your oven. Put the roast in the oven for a final eight to ten minutes to sear the outside and create a nice crust. No need to rest the meat out of the oven anymore (woo hoo!), just transfer to a serving board, place it in the centre of your feast table, and have fun slicing away at the juiciest roast you’ve ever made. The best part? No one will know you technically made it the day (or two…) beforehand.


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