Reverse-Sear Prime Rib Roast

Name: Reverse-Sear Prime Rib Roast
Prep time: 15 min
Cook time: 216 min
Yield: 20
Ingredients: 1 (10 pound) bone-in standing rib roast; 2 tablespoons kosher salt; 1/2 cup butter, softened; 3 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; ground black pepper to taste

⏱️ Ready in 3h 51m 🥄 Prep 15 min 🔥 Cook 3h 36m 👥 20 servings 👁️ 4 views

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.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 15 min

Cook 3h 36m

Serves 20

Difficulty Hard

🛒 Ingredients

1 (10 pound) bone-in standing rib roast

2 tablespoons kosher salt

1/2 cup butter, softened

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

ground black pepper to taste

Nutrition Facts

Servings per recipe 20

Serving size 1 serving

Amount per serving

Calories 339

% Daily Value*

Total Fat 25.8g 33%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 672mg 29%

Total Carbohydrate 0.1g 0%

Dietary Fiber 0.1g 0%

Total Sugars 0g

Protein 25.1g 50%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Season roast generously with kosher salt.

Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.

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

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

Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast.

Place roast in a large roasting pan.

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.

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

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

Slice and serve.