Reverse Seared Standing Rib Roast (Prime Rib)

Ingredients

• 1 standing rib roast USDA prime

• 1 teaspoon salt, to taste

• 1 teaspoon pepper, to taste

• 1 or 2 sticks of softened butter

• 2 cloves garlic, peeled and smashed

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

Preparation

1. The day before you plan to cook your roast pat the steak dry with a paper towel. Combine the softened butter, salt, pepper, garlic, and rosemary.

2. Place the roast on a wire rack on top of a baking sheet. Using the herbed butter, cover the roast completely. Put in the refrigerator to store.

3. Take your roast out of the fridge in the morning when you are ready to cook. The meat needs to be room temperature when you being to cook.

4. Preheat oven to 225°F

5. Bake for about 3.5 to 4 hours, (depending on the size of your roast) until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.

6. Once your roast has reached 125° turn your oven up to 500° and continue to bake until internal temperature is reached your preference.

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