Reverse-Sear Prime Rib Roast Recipe

"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."

Ingredients

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  • US
  • Metric
  • 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

  • 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.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 339 calories;25.8 g fat;0.1 g carbohydrates;25.1 g protein;94 mg cholesterol;672 mg sodium.Full nutrition
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