Reverse-Sear Prime Rib Roast

Reverse-Sear Prime Rib Roast

hello angie

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

14 h 11 m servings 339 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
  2. Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
  3. Preheat oven to 200 degrees F (95 degrees C).
  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.
  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 oven and tent with aluminum foil; allow to rest, about 20 minutes.
  6. Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
  7. Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

you have to use this recipe. I only used pepper, salt and garlic rub but use what you want. The rock salt is important for a great crust. I cooked mine to 120. you can cook it from 115-125. Many...

Other stories that may interest you