Reverse Sear Prime Rib
This Reverse Sear Prime Rib recipe creates a tender and flavorful roast, perfect for family gatherings and special occasions.
Ingredients
Prime Rib and Seasoning
- 1 6-pound bone-in standing rib roast (fat trimmed to about 1/2 inch)
- to taste Kosher salt Generously season 24 hours in advance.
- to taste Freshly ground black pepper
- 4 tablespoons unsalted butter (softened)
- to taste Fresh rosemary and/or thyme Optional for enhanced flavor.
Instructions
Preparation
- Season the rib roast a full 24 hours ahead with kosher salt.
- Let the roast rest uncovered on a rack in the refrigerator.
- Bring the roast to room temperature for about two hours before cooking.
Cooking
- Preheat your oven to a low temperature between 200°F and 225°F.
- Insert a meat thermometer deep into the thickest part of the meat, avoiding the bone.
- Remove the roast from the oven when it reaches your chosen doneness (130°F for medium-rare).
- Allow the roast to rest under a light tent of foil for 30-60 minutes.
- Increase oven temperature to 450-500°F and sear the roast for a few minutes until a crust forms.
- Let it rest for a couple more minutes before slicing.
Notes
Serve with creamy garlic mashed potatoes and roasted seasonal vegetables. Drizzle with gravy for added warmth.