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Reverse-Sear Prime Rib Roast

When I envision a prefect prime rib, I expect it to be difficult to make. Yes, it takes time. Don't rush it.
I use a Meater thermometer to monitor my preparing meat. At any rate, I recommend that a probe thermometer will make your holiday roasting easier.
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Ingredients

  • 1 bone-in standing rib roast
  • 2 tablespoons kosher salt
  • ½ cup butter softened
  • 3 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • ground black pepper to taste

Instructions

  • Season roast generously with kosher salt
  • Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
  • Remove roast from the refrigerator and allow to come to room temperature. (About two hours.)
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Mix butter, rosemary, thyme, and black pepper together in a small bowl.
  • Spread butter mixture over roast. Place roast in a large roasting pan.
  • 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.
  • Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
  • 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.