Roast Recipe ⤞ Reverse-Sear Prime Rib Roast

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

• 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

Cooking Directions

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.

Nutrition Facts

• calories339
• carbohydrateContent0.1 g
• cholesterolContent93.5 mg
• fatContent25.8 g
• fiberContent0.1 g
• proteinContent25.1 g
• saturatedFatContent11.5 g
• sodiumContent672.3 mg