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Reverse-Sear Prime Rib Roast

Reverse-Sear Prime Rib Roast

Cost $150, save $50

Source: Recommended by CookPal

  • 220 Min
  • 20 Servings
  • $150

INGREDIENTS

  • Main Protein

    • 1 (10 pound) bone-in standing rib roast

  • Seasoning

    • 🧂 2 tablespoons kosher salt
    • 3 tablespoons chopped fresh rosemary
    • 2 tablespoons chopped fresh thyme
    • ground black pepper to taste

  • Dairy

    • 🧈 ½ cup butter, softened

STEPS

1

Season roast generously with kosher salt.

2

Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.

3

Remove roast from the refrigerator and allow to come to room temperature.

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 roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours.

8

Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.

9

Increase the oven temperature to 500 degrees F (260 degrees C).

10

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.

11

Slice and serve.

NUTRIENTS

Per 1 serving

🔥

815

Calories

  • 51
    Protein
  • 0
    Carbs
  • 66
    Fats

💡 Dry-brining the roast enhances the flavor and ensures even seasoning throughout.Allowing the roast to come to room temperature helps in even cooking.Use a meat thermometer to monitor the internal temperature accurately.Tent the roast with aluminum foil to allow juices to redistribute before searing.For a perfect crust, ensure the oven is fully preheated to 500°F before the final sear.