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My review
Reverse-Sear Prime Rib Roast
167
hello angie
"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."
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Ingredients
14 h 11 m servings 339Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- 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.
- Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
- Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4754 Ratings
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Most helpful positive review
5/12/2016
you have to use this recipe. I only used pepper, salt and garlic rub but use what you want. The rock salt is important for a great crust. I cooked mine to 120. you can cook it from 115-125. Many...
Most helpful critical review
2/24/2020
I love the idea and process of a reverse dear but the time is way office had a 6 1/2 lb roast .. and following instructions should have been medium well or more ( I was aiming for medium rare)....
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5/12/2016
you have to use this recipe. I only used pepper, salt and garlic rub but use what you want. The rock salt is important for a great crust. I cooked mine to 120. you can cook it from 115-125. Many...
12/26/2016
I baked a 7.5lb prime rib at 190 degrees for about 5.5 hours and pulled it around 131. Carryover temp maxed at 134 after a few minutes (the lower the roasting temperature, the less the carryove...
12/26/2016
It turned out perfect. I made a 9 pound and I gave it 4 and a half hours to come to room temp, I feel this is critical for a evenly cooked Prime Rib and was so evenly cooked with this method of ...
12/26/2017
We had a 3 lb piece, and as one of the reviews mentioned, cooking at 200F left the roast looking downright raw. I upped the temp to 225F, cooked it for an hour and a half before the resting peri...
4/2/2018
This was a great framework to make some minor adjustments too. Firstly i'd suggest cooking to 130 as prime rib does better at a medium than a medium rare I believe. I love medium-rare steaks but...
12/29/2016
Used garlic with olive oil. In a paste. Roasted @ 225* in a convection oven. Still came out perfect, & cut the cooking time down some. Seared as directed tho.
12/30/2016
I cut slits in the roast and stuffed about ten cloves of garlic. It turned out great, flavorful, and excellent! Jill and Jim Baton Rouge
1/5/2017
This was a huge hit for the holiday! Took 4.5 hours for a 7.5 lb, but everyone raved about it. Made exactly as directed.