Low and Slow Reverse Sear Prime Rib
Total Time: 5 hours, 30 Minutes Active
Servings: 8-10
Serving the perfect prime rib is quintessential for any family holiday gathering. We’ve all had our share of a lousy roast; it could ruin any holiday party. Have you ever heard about the reverse sear method? It’s a foolproof way to get the perfect prime rib. First, you cure the meat for a couple of hours at room temperature to remove any extra moisture. Then you cook it low and slow, so the roast gets a beautiful, even pink color all the way through. An hour before you serve it, you’ll want to crank up the heat to sear the outside for 25 minutes, then comes the hard part: you’ve got to let the roast rest for at least 30 more minutes to allow the inside to get extra juicy and tender. The herb mustard mix on top of the layer of fat will effortlessly flavor the pan drippings as the meat cooks. this is a fail-safe method. This roast will definitely get the party started!
Ingredients
1 bone-in beef rib-eye roast, (6-7 lbs.)
Coarse Kosher salt (1/2 tsp per lb)
1/2 cup dijon, course ground, whole-grain Dijon, or whole-grain stout mustard (pick your favorite)
1 tablespoon freshly ground black pepper
6 sprigs rosemary; stems removed, finely chopped
6 springs of thyme; stems removed, finely chopped
6 garlic cloves, finely grated on a Microplane
1/4 cup finely chopped thyme, parsley, and rosemary for serving
Flaky sea salt
A jar of your favorite horseradish sauce
Directions
Two hours before roasting, measure out 1/2 a teaspoon of rock salt per pound, and season the rib roast all over with the salt to draw out some of the moisture and condense the beefy flavor. Leave the roast out at room temperature for two hours on a wire rack to cure and drain out some of the excess liquid.
Meanwhile, in a small bowl, mix Dijon mustard, black pepper, chopped rosemary, chopped thyme, and the grated garlic.
Preheat the oven to 250° Fahrenheit.
After the roast has been hanging out for a couple of hours, pat dry with paper towels and brush off as much of the salt as possible. Place it onto a roasting tray on top of a roasting rack (fat side up, bone side down).
Brush an even layer of the mustard herb mixture all over the roast.
Place roast in the oven and roast for 2–2½ hours for medium-rare (110°) or 3-3½ hours for medium (135°).
25 minutes before your desired doneness, crank the heat up to 450° to sear the outside of the roast and get it nice and crispy.
Remove from the oven, and let the roast rest in the roasting pan for at least 30 minutes.
Place the roast onto a cutting board.
Strain the juices from the pan through a sieve and mix in the chopped rosemary, parsley, and thyme. Reserve for serving.
The bones may be removed and place back into the oven at 450° for an additional 15-20 minutes, so the meat gets nice and crisp.
Slice the meat to the preferred thickness. Garnish with flaky sea salt, serve with the pan juices, and your favorite horseradish sauce.