Description
This Reverse Sear Prime Rib recipe delivers a perfectly cooked, tender and juicy prime rib roast with a flavorful herb butter crust. Slow-roasted at a low temperature and finished with a high-heat sear, this method ensures an even medium-rare doneness with a deliciously caramelized exterior. Ideal for special occasions and holiday dinners.
Ingredients
Scale
Prime Rib Roast
- 10 pound bone-in standing rib roast
- 2 tablespoons kosher salt
Herb Butter Mixture
- ½ cup butter, softened
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 1-2 tablespoons Gaby’s Everyday Seasoning
- Freshly cracked black pepper, to taste
Instructions
- Season the Roast: Generously season the rib roast with kosher salt. Cover loosely with plastic wrap and refrigerate overnight to allow the salt to penetrate and enhance the flavor.
- Bring to Room Temperature and Preheat Oven: Remove the roast from the refrigerator and let it sit at room temperature while you preheat your oven or smoker to 200°F (93°C) for low and slow roasting.
- Prepare Herb Butter: In a small bowl, combine the softened butter with finely chopped rosemary, thyme, Gaby’s Everyday Seasoning, and freshly cracked black pepper. Mix well to create a fragrant herb butter blend.
- Apply Herb Butter and Roast: Spread the herb butter mixture evenly over the entire surface of the roast. Place the roast in a large roasting pan, then transfer it to the preheated oven or smoker.
- Slow Roast to Temperature: Roast the prime rib at 200°F until the internal temperature reaches 115°F for medium-rare, which typically takes about 3½ to 4 hours depending on your oven and roast size. Use a meat thermometer for accuracy.
- Rest the Roast: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for about 20 minutes to allow juices to redistribute, ensuring moist meat.
- Sear the Roast: While the roast rests, heat a large cast iron skillet over high heat until very hot. Carefully transfer the roast to the skillet and sear each side for 1-2 minutes to develop a rich, caramelized crust.
- Final Rest and Slice: Remove the roast from the skillet and let it rest for an additional 3-5 minutes. Remove the ribs, slice the prime rib into ½ inch thick pieces, and serve immediately for best flavor and juiciness.
Notes
- Allowing the roast to come to room temperature before cooking ensures even cooking throughout the meat.
- Using a meat thermometer is crucial for perfect doneness; adjust cooking time according to your preferred level of doneness.
- The herb butter not only adds flavor but also helps achieve a beautiful crust when searing.
- Resting the meat at two stages preserves juices and improves tenderness.
- If you don’t have Gaby’s Everyday Seasoning, you can substitute it with a blend of salt, pepper, garlic powder, and paprika.
- The searing step can be done on a grill if preferred for additional smoky flavor.
Nutrition
- Serving Size: 1 slice (approx. 8 oz)
- Calories: 650
- Sugar: 0g
- Sodium: 700mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 25g
- Trans Fat: 0.5g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 140mg
