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.
Ingredients
- 1 bone-in standing rib roast , 10 pound
- 2 tablespoons kosher salt
- 0.5 cups butter , softened
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- ground black pepper to taste
Instructions
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1
Season roast generously with kosher salt.
-
2
Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
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3
Remove roast from the refrigerator and allow to come to room temperature.
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4
Preheat the oven to 200 degrees F (95 degrees C).
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5
Mix butter, rosemary, thyme, and black pepper together in a small bowl.
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6
Spread butter mixture over roast. Place roast in a large roasting pan.
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7
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.
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8
Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
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9
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.
Nutrition Facts
Per serving
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