Steps to Make 2 Cups Reversed Elliot

Reverse-Sear Prime Rib Roast

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Recipe Summary 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.

Ingredients | 2 Cups Reversed Elliot

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

Directions

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.

Info | 2 Cups Reversed Elliot

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

TAG : Reverse-Sear Prime Rib Roast

Main Dish Recipes, Roast Recipes,

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