Description
This Reverse Sear Prime Rib Recipe delivers a perfectly cooked, juicy, and flavorful prime rib with a tender interior and a beautifully seared crust. The process involves slow-roasting the rib roast to a precise temperature, then finishing it with a quick, high-heat sear in a cast iron skillet. Infused with fresh herbs, garlic butter, and a custom blend of seasonings, this prime rib is ideal for special occasions and holiday dinners.
Ingredients
Units
Scale
Prime Rib and Seasoning
- 10 pound bone-in standing rib roast
- 2 tablespoons kosher salt
- 1–2 tablespoons Gaby’s Everyday Seasoning
- Freshly cracked black pepper, to taste
Herb Butter Mixture
- 1/2 cup butter, softened
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
Instructions
- Season the Roast: Generously season the 10-pound standing rib roast with 2 tablespoons kosher salt. Cover it 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 come to room temperature, which usually takes about an hour. Meanwhile, preheat your oven or smoker to 200 degrees Fahrenheit to prepare for the slow roasting process.
- Prepare Herb Butter: In a small bowl, combine ½ cup softened butter with 2 tablespoons finely chopped fresh rosemary, 2 tablespoons finely chopped fresh thyme, 1-2 tablespoons of Gaby’s Everyday Seasoning, and freshly cracked black pepper. Mix well until fully blended.
- Apply Herb Butter and Roast: Slather the herb butter mixture all over the surface of the rib roast, ensuring even coverage. Place the roast into a large roasting pan for cooking.
- Slow Roast: Transfer the roasting pan with the rib roast into the preheated oven or smoker. Roast slowly until the internal temperature of the meat reaches 115 degrees Fahrenheit for medium-rare doneness, which typically takes about 3 ½ to 4 hours.
- Rest After Roasting: Remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for approximately 20 minutes to let juices redistribute for a tender result.
- Sear the Roast: While the roast is resting, heat a large cast iron skillet over high heat until very hot. Carefully transfer the roast to the skillet and sear on all sides for 1-2 minutes per side until a golden brown crust forms, adding a flavorful finish.
- Final Rest and Slice: Remove the roast from the skillet and let it rest an additional 3-5 minutes. Then, remove the ribs from the roast and slice the meat into ½ inch thick pieces. Serve immediately for best flavor and tenderness.
Notes
- Allowing the roast to come to room temperature before cooking ensures even cooking throughout.
- Tenting with foil after roasting helps retain moisture and allows the meat to finish cooking gently.
- Searing at the end locks in juices and creates a delicious crust, enhancing texture and flavor.
- Use an instant-read thermometer for the most accurate internal temperature measurements.
- Rest times are crucial for juicy, tender meat; do not skip resting stages.
Nutrition
- Serving Size: 1 slice (approx. 200 grams)
- Calories: 580 kcal
- Sugar: 0.3 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 45 g
- Cholesterol: 150 mg
