Description
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
- 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
Instructions
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate
- 8 hours to overnight.
- Remove roast from the refrigerator and allow to come to room temperature
- about 2 hours.
- Preheat the 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 the oven and tent with aluminum foil; allow to rest
- about 20 minutes.
- Meanwhile
- increase the oven temperature to 500 degrees F (260 degrees C).
- Once the oven has come up to temperature
- uncover rested roast and return it to the oven. Bake until well-browned
- 6 to 10 minutes. Slice and serve.
Prep Time: 15 mins
Cook Time: 3 hrs 36 mins
Total Time: 14 hrs 11 mins
Servings: 20