Reverse-Sear Prime Rib Roast
Reverse-Sear Prime Rib Roast delivers a juicy, evenly cooked center with a deep, caramelized crust. Dry-brining intensifies the beefy flavor while herbs and butter perfume the meat, making each slice succulent and aromatic. Ideal for holidays or special gatherings where a showstopping roast and rosy, medium-rare slices are the goal.
- Prep15 mins
- Cook3 hrs 40 mins
- Serves20
- DifficultyMedium
- 1
Generously season the roast with salt.
- 2
Cover loosely with plastic wrap and refrigerate for 8 hours to overnight.
- 3
Allow the roast to come to room temperature, about 1 to 2 hours.
- 4
Preheat the oven to 200 degrees F (95 degrees C).
- 5
In a small bowl, combine the butter, rosemary, thyme, and black pepper.
- 6
Spread the butter mixture over the roast. Place the roast in a large roasting pan.
- 7
Bake in the preheated oven until the 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; let rest for about 20 minutes.
- 8
Meanwhile, raise the oven temperature to 500 degrees F (260 degrees C).
- 9
Roast until well browned and the internal temperature reaches 125 to 130 degrees F (52 to 54 degrees C) for medium-rare, 6 to 10 minutes. Slice and serve.
- Calories 94.22 kcal Low Source
- Protein 6.34 g Moderate
- Carbs 0.42 g Moderate
- Total Fat 7.13 g Moderate
- Saturated Fat 4.04 g High
- Trans Fat 0.08 g High
- Cholesterol 29.27 mg Moderate
- Sodium 33.04 mg Low Source
- Fiber 0.24 g Low Source
- Sugar 0.05 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 11.39 mg Low Source
- Iron 0.58 mg Low Source
- Potassium 89.23 mg Low Source
- Vitamin A 3.04 mcg_rae Low Source
- Vitamin C 0.44 mg Low Source
- Vitamin D 0.03 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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