When the owner Bobby Kennedy was a teenager growing up in the Bronx, NY he developed a love and passion for food and cooking. He started his journey at a local butcher shop in NY and picked up his first … Read More
Reverse Sear Prime Rib Roast
AllRecipes.com Recipe for
Standing Rib Roast Reverse Sear
Bone-in, USDA Prime Rib is know as the king of all holiday roasts. There is nothing that compares to presenting this majestic hunk of mouth-watering beef to your dinner guests. Serve it medium rare, with a crisp, flavorful, well-browned exterior. Add some horseradish-sour cream sauce and you will be showered with compliments!
Ingredients:
- 1 (10 pound) bone-in standing rib roast
- 2 tablespoons kosher salt
- 1/2 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 (checking every 30 minutes after 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). When temp is reached, uncover roast.
- Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Happy Holidays!
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