Reverse Sear Prime Rib | Dorothy Lane Market

Reverse Sear Prime Rib

PREP TIME 10 hr
COOK TIME 4 hr 40 min
SERVINGS 7
Chef Carrie Walters
  • POSTED Dec 1st, 2021
  • BY Chef Carrie Walters

For servings, we recommend following the below:

Bone-In Prime Rib Roast: 1 lb per person

Boneless Prime Rib Roast: 1/2 lb per person

INGREDIENTS

  • 1 7-lb DLM Natural Beef Prime Rib Roast
  • Kosher salt
  • 1 container DLM Prime Rib Rub

INSTRUCTIONS

1
Season roast generously with Kosher salt and DLM Prime Rib Rub. Cover loosely with plastic wrap and refrigerate 8 hours to overnight. Remove roast from refrigerator and allow to come to room temperature, about 2 hours. (Season now if you didn’t the day before.)
2
Preheat oven to 200°F. Bake roast in the preheated oven until internal temperature reaches 115°F for medium rare, about 3–4 hours depending on size of roast. Remove from oven and loosely tent with aluminum foil; allow to rest for 20-30 minutes.
3
Increase oven temperature to 500°F. Uncover roast. Return roast to the oven and bake until well-browned, 6-10 minutes. Slice and serve.

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Reverse Sear Prime Rib

Dorothy Lane Market
PREP TIME 10 hr
COOK TIME 4 hr 40 min
SERVINGS 7

INGREDIENTS

  • 1 7-lb DLM Natural Beef Prime Rib Roast
  • Kosher salt
  • 1 container DLM Prime Rib Rub

INSTRUCTIONS

1
Season roast generously with Kosher salt and DLM Prime Rib Rub. Cover loosely with plastic wrap and refrigerate 8 hours to overnight. Remove roast from refrigerator and allow to come to room temperature, about 2 hours. (Season now if you didn’t the day before.)
2
Preheat oven to 200°F. Bake roast in the preheated oven until internal temperature reaches 115°F for medium rare, about 3–4 hours depending on size of roast. Remove from oven and loosely tent with aluminum foil; allow to rest for 20-30 minutes.
3
Increase oven temperature to 500°F. Uncover roast. Return roast to the oven and bake until well-browned, 6-10 minutes. Slice and serve.

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