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RECIPE 10

Reverse Sear Prime Rib

⏱ 4.5 HRS 🍽 SERVES 5

Ingredients

  • Prime rib – one pound per person
  • 3 Tbsp salt
  • 1/4 cup ghee
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp cracked pepper
  • Prepared horseradish

Directions

  1. Salt the meat entirely one day ahead of serving. Refrigerate for 24 hours after salting on a wire rack.
  2. Take meat out of refrigerator 2 hours before cooking to bring up to room temperature.
  3. Preheat oven to 250 degrees.
  4. In a small bowl, mix together the ghee, rosemary, thyme, and pepper.
  5. Coat meat with herb mixture. Place meat bone side down on wire rack.
  6. Cook for roughly 20 minutes per pound. Using a meat thermometer, check the temperature. Once the meat reaches 120 internally, remove from the oven. Rest the meat for 30 – 60 minutes.
  7. When almost ready to serve, heat the oven to 500 – 550 using the convection oven feature if you have it.
  8. Put the meat back in the oven and sear until thoroughly browned outside. Check after 5 minutes but do not sear for more than 10 minutes.
  9. Serve immediately with horseradish on the side.