banner
logologo
search
INGREDIENTSdown
CUISINESdown

Reverse-Sear Prime Rib Roast

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.

a rosemary-crusted prime rib roast on a cutting board with a thick slice showing the medium-rare interior
Prep Time:
15 mins
Cook Time:
3 hrs 40 mins
Additional Time:
8 hrs 20 mins
Total Time:
12 hrs 15 mins
Servings:
20
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 20 servings

  • 1 (10 pound) 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

Directions

  1. Season roast generously with kosher salt.

    A roast covered in kosher salt and resting on a baking dish.

    Dotdash Meredith Food Studios

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

    A roast covered in plastic wrap and wresting on a baking sheet.

    Dotdash Meredith Food Studios

  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.

    A raw roast resting on a baking sheet next to a small bowl with a mixed herb spread in it.

    Dotdash Meredith Food Studios

  6. Spread butter mixture over roast. Place roast in a large roasting pan.

    Overhead of a roast on a baking sheet with a butter mixture spread over it.

    Dotdash Meredith Food Studios

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

  8. Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).

  9. 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.

    Baked roast resting on a cutting board.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

815 Calories
66g Fat
0g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 815
% Daily Value *
Total Fat 66g 85%
Saturated Fat 28g 138%
Cholesterol 200mg 67%
Sodium 557mg 24%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 51g 102%
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 6mg 31%
Potassium 741mg 16%

* 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.

Recommended

Perfect Paleo Pumpkin Bread

Perfect Paleo Pumpkin Bread

This paleo pumpkin bread is a delicious and dense breakfast or snack.

Ramen Vegetable Stir Fry

Ramen Vegetable Stir Fry

This ramen vegetable stir fry combines fresh veggies and ramen in a simple lime-chili sauce. Add in extra veggies or even tofu to make this a more hearty meal.

Stovetop Stuffing Meatloaf

Stovetop Stuffing Meatloaf

Using stovetop stuffing makes meatloaf incredibly savory and the chunks of dried bread create a kind of a tiny mosaic in each slice. With a perfectly thick, sticky and sweet topping this meatloaf is an awesome easy dinner option to whip up any day of the week.

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

It's easy to prep this butter chicken in the slow cooker in the morning to come home to the wonderful aroma of warm Indian spices... I love it and it's one of my favorite Indian dishes! Serve with basmati rice and warm naan bread.

Authentic Paella Valenciana

Authentic Paella Valenciana

A traditional paella Valenciana. I lived in Spain for two years where I was taught the art of making paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Search is required and the length cannot be less than 2
goTop