Name: Reverse-Sear Prime Rib Roast recipe
Ingredients: 1 (10 pound) bone-in standing rib roast;2 tablespoons kosher salt;½ cup butter, softened;3 tablespoons chopped fresh rosemary;2 tablespoons chopped fresh thyme;ground black pepper to taste

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Ingredients

1 (10 pound) bone-in standing rib roast 2 tablespoons kosher salt ½ cup butter, softened 3 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme ground black pepper to taste

Nutrition Info

339 calories carbohydrate: 0.1 g cholesterol: 93.5 mg fat: 25.8 g fiber: 0.1 g protein: 25.1 g saturatedFat: 11.5 g servingSize: - sodium: 672.3 mg sugar: : - transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

20 servings

Recipe Note

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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