Reverse-Sear Prime Rib Roast

Reverse-Sear Prime Rib Roast

This special reverse-sear prime rib is dry-brined then slow-roasted for maximum flavor. A high-heat sear at the very end gives it a crispy herb crust.

Preparation Time
15 mins
Cooking Time
3 hr 40 mins
Total Time
3 hr 55 mins
Calories
339 Calories

Recipe Instructions

Step 1
Preheat the oven to 200 degrees F (95 degrees C).
Step 2
Remove roast from the refrigerator and allow to come to room temperature, about 2 hours.
Step 3
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 the oven and tent with aluminum foil; allow to rest, about 20 minutes.
Step 4
Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
Step 5
Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve.
Step 6
Season roast generously with kosher salt.
Step 7
Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
Step 8
Mix butter, rosemary, thyme, and black pepper together in a small bowl.
Step 9
Spread butter mixture over roast. Place roast in a large roasting pan.
Reverse-Sear Prime Rib Roast
Reverse-Sear Prime Rib Roast
Reverse-Sear Prime Rib Roast
Reverse-Sear Prime Rib Roast

Ingredients

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

Categories

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