Got the Publix 5.5lb rib roast thawed and cooked for NYD. Took about 2 days to thaw and I actually sped it up by putting it in a ziplock bag and soaked it in cold water for a few hours. Don’t have any prep pics but here’s what I did. The day before, I put a generous coat of cracked pepper and coarse salt on the roast and let it sit uncovered overnight in the fridge. The next day I brought it to room temp along with 2 sticks of butter. I minced up about 7 garlic cloves and along with 4 tablespoons of herb de Provence and mixed both with the butter. I then coated the entire roast with butter rub. I resalted the meat, put it on a rack on a pan, added a cup of water in the bottom, then seared it in the oven at 450 for 27 minutes. I then turned the temp down to 350 and using a digital wired meat thermometer, I set it for 125 degrees. I set a timer for 65 minutes but it took about 75 minutes to come to 125 degrees. I pulled it and let it rest for 20 minutes before carving. Here is the final product.





Only thing I’d change with be more water and maybe some bullion in the pan. It was a bit burned in the bottom and not any au jus. Trying it this way it turned out great. Done made a few prime rib sandwiches since.

Very nice Doc!

Looks good

Looks really good

Looks great

Nice

Looks good

I got one from Publix at Christmas. My Son & his Wife were in town. He got a recepie that was mayo based. It turned out good for the oven, but cooked a little too long. I think the thermometer was not correct because we wanted MR and is was MED. Oh well, it still tasted good.

Next time they have them like that on sale, I will get one and do the dry rub/brine for 24 hours and try it.