Reverse-Sear Prime Rib Roast
Description
This reverse-sear prime rib roast recipe is dry-brined and slow-roasted for rich flavor, then finished with a high-heat sear for a caramelized crust.
Ingredients
•
1 (10 pound) bone-in standing rib roast
•
2 tablespoons kosher salt
•
1/2 cup butter, softened
•
3 tablespoons chopped fresh rosemary
•
2 tablespoons chopped fresh thyme
•
ground black pepper to taste
Directions
1
Season roast generously with salt.
2
Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
3
Let roast come to room temperature, about 1 to 2 hours.
4
Preheat the oven to 200 degrees F (95 degrees C).
5
Mix butter, rosemary, thyme, and black pepper together in a small bowl.
6
Spread butter mixture over roast. Place roast in a large roasting pan.
7
Bake 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; let rest, about 20 minutes.
8
Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
9
Roast until well browned and the internal temperature reaches 125 to 130 degrees F (52 to 54 degrees C) for medium-rare, 6 to 10 minutes. Slice and serve.