Reverse-Sear Prime Rib Roast

This glorious 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: 815 Calories

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

Recipe Instructions

Step 1

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

Step 2

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 3

Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).

Step 4

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 5

Season roast generously with kosher salt.

Step 6

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

Step 7

Mix butter, rosemary, thyme, and black pepper together in a small bowl.

Step 8

Spread butter mixture over roast. Place roast in a large roasting pan.

Step 9

Remove roast from the refrigerator and allow to come to room temperature.