Reverse-Sear Prime Rib Roast

I've perfected this reverse-sear prime rib, finally, after years of experimenting with different cooking methods for a standing rib roast. We feature this for a special Christmas dinner every year. 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.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 339 Calories

Ingredients

• ½ cup butter, softened
• 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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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 the oven and tent with aluminum foil; allow to rest, about 20 minutes.

Step 6

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

Step 7

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.