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
Recipe Instructions
Step 1
Preheat the oven to 200 degrees F (95 degrees C).
Step 2
Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
Step 3
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 4
Season roast generously with kosher salt.
Step 5
Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
Step 6
Mix butter, rosemary, thyme, and black pepper together in a small bowl.
Step 7
Spread butter mixture over roast. Place roast in a large roasting pan.
Step 8
Remove roast from the refrigerator and allow to come to room temperature.
Step 9
Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 ½ hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
