Reverse-Sear Prime Rib Roast

Recipe View Generously season the entire prime rib roast with kosher salt. (5 minutes)

Recipe View Cover loosely with plastic wrap and refrigerate for a dry brine, allowing it to rest for at least 8 hours, or preferably overnight. (8-24 hours)

Recipe View Remove the roast from the refrigerator and let it sit at room temperature for at least 2 hours before cooking. This allows for more even cooking. (2 hours)

Recipe View Preheat the oven to 200 degrees F (95 degrees C). (15 minutes)

Recipe View In a small bowl, thoroughly combine the softened butter, chopped rosemary, chopped thyme, and freshly ground black pepper. (5 minutes)

Recipe View Evenly spread the herb butter mixture over the entire surface of the prime rib roast. Place the roast in a large roasting pan fitted with a roasting rack. (5 minutes)

Recipe View Bake in the preheated oven until the internal temperature reaches 115 degrees F (46 degrees C) for medium-rare. Use a meat thermometer for accuracy. This will take approximately 3 1/2 hours, but check frequently after 3 hours. (3 hours 30 minutes)

Recipe View Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 20 minutes before searing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (20 minutes)

Recipe View While the roast rests, increase the oven temperature to 500 degrees F (260 degrees C). (10 minutes)

Recipe View Once the oven is preheated to 500 degrees F (260 degrees C), remove the foil from the rested roast and return it to the oven. Bake until the crust is deeply browned and crisp, approximately 6 to 10 minutes. Watch carefully to prevent burning. (8 minutes)

Recipe View Remove the prime rib roast from the oven and let it rest for another 10 minutes before slicing against the grain and serving. (10 minutes)