Reverse-Sear Prime Rib Roast recipe

All Recipes Best Recipe Main Dish Recipes Roast Recipes

Ingredients

1 (10 pound) bone-in standing rib roast
2 tablespoons kosher salt
½ cup butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
ground black pepper to taste

Nutrition Info

339 calories
carbohydrate: 0.1 g
cholesterol: 93.5 mg
fat: 25.8 g
fiber: 0.1 g
protein: 25.1 g
saturatedFat: 11.5 g
servingSize: -
sodium: 672.3 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.

  2. Remove roast from refrigerator and allow to come to room temperature, about 2 hours.

  3. Preheat oven to 200 degrees F (95 degrees C).

  4. Mix butter, rosemary, thyme, and black pepper together in a small bowl, spread butter mixture over roast. Place roast in a large roasting pan.

  5. Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil, allow to rest, about 20 minutes.

  6. Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.

  7. Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

Recipe Yield

20 servings

Recipe Note

After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

Do you like the recipe? Share this tasty recipe!