I've perfected this reverse-sear prime rib, finally, after years of experimenting with different cooking methods for a standing rib roast. We feature this for a special Christmas dinner every year. 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
- bone-in standing rib roast: 1 piece (10 pound)
- kosher salt: 2 Tbsp
- butter: 0.5 cup (softened)
- fresh rosemary: 3 Tbsp (chopped)
- fresh thyme: 2 Tbsp (chopped)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Season roast generously with kosher salt. Dotdash Meredith Food Studios
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Cover loosely with plastic wrap and refrigerate, 8 hours to overnight. Dotdash Meredith Food Studios
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Remove roast from the refrigerator and allow to come to room temperature.
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Preheat the oven to 200 degrees F (95 degrees C).
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Mix butter, rosemary, thyme, and black pepper together in a small bowl. Dotdash Meredith Food Studios
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Spread butter mixture over roast. Place roast in a large roasting pan. Dotdash Meredith Food Studios
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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.
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Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
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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. Dotdash Meredith Food Studios
