Reverse Seared Prime Rib

 By Zack Chavez

This method for cooking a standing rib roast requires dry-brining the prime rib 1-4 days before roasting to give the most flavorful taste, 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

One (8 pound) bone-in standing rib roast

 ½ cup SPG*

½ cup butter, softened

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Directions

Step 1 - Season roast generously with SPG, Let it rest uncovered, on a rack in the refrigerator for at least overnight and up to four days. 

Step 2 - Remove roast from refrigerator and allow to come to room temperature, about 2 hours.

Step 3 - Preheat oven to 200 deg F

Step 4 - Mix butter, rosemary, thyme, and SPG together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.

Step 5 - Bake roast in the preheated oven until internal temperature reaches 120 deg F  for medium-rare, about 4 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 30 minutes.and up to 1 ½ hours.

Step 6 - Ten minutes before serving, remove the foil and place the roast back into the oven preheated at 500 deg+ F.  Roast until well brown and crisp, about 10 minutes.

Step 7 - Carve and serve immediately.

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*SPG is a home made seasoning consisting of 4 units kosher salt, 1 unit coarse black pepper, 2 units granulated garlic.