KETO 2.0 PLUS PERFECT REVERSE SEAR PRIME RIB ROAST
We've perfected this reverse sear prime rib, finally, after years of experimenting with different cooking methods for a Standing Prime Rib rib roast. We feature this for our family reunion every year. 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. The crust is crunchy and tastes wonderful, with the perfect texture, but without that hard gray level right below the crust you get when you sear at the beginning of cooking.
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.
- 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.
Notes
If you want to have a change up in seasoning we make our own seasoning rub which you will soon be able to order through a link on this site and you combine that with brown sugar substitute and Worcestershire Sauce. You combine about a quarter cup of seasoning with a quarter cup of brown sugar substitute and then add just enough Worcestershire Sauce to make a sort of rich paste. You make a slit at every rib or about every two inches and slide a garlic clove down in the slit while pouring a portion of the rub and brown sugar substitute in each hole. You then rub the entire outside of the roast with the rest of the rub mixture. I usually use a spoon to put it on and then rub it in with my hands.
Nutrition
Calories: 102kcalCarbohydrates: 0.01gProtein: 0.1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 1835mgPotassium: 4mgSugar: 0.01gVitamin A: 355IUCalcium: 4mgIron: 0.02mg
Tried this recipe?Let us know how it was!
