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.

prep: 15 mins cook: 3 hrs 36 mins additional: 10 hrs 20 mins total: 14 hrs 11 mins Servings: 20 Yield: 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


    Step 1

    Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.

    Step 2

    Remove roast from refrigerator and allow to come to room temperature, about 2 hours.

    Step 3

    Preheat oven to 200 degrees F (95 degrees C).

    Step 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.

    Step 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.

    Step 6

    Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.

    Step 7

    Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

Nutrition Facts

Per Serving: 339 calories; protein 25.1g; carbohydrates 0.1g; fat 25.8g; cholesterol 93.5mg; sodium 672.3mg.


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