You’ve been cooking prime rib all wrong! Try this reverse-searing method to cook your next boneless prime rib & enjoy evenly cooked juicy slice of roast!
1
Place an unwrapped boneless prime rib on a baking sheet. Generously salt all over & refrigerate overnight to air-dry the outside of the prime rib.
2
In bowl, mix butter, garlic, thyme, rosemary, black pepper & garlic powder. Smear the mixture on the roast. Transfer the roast onto a roasting pan.
3
If roasting garlic, slice the top off, drizzle some olive oil & sprinkle some salt. Then wrap in a foil.
4
Roast the meat in the oven until the roast reads 120-125°F (50°C) on a meat thermometer for medium-rare, or 130°F (55°C) for medium doneness, about 5-5.5 hours.
5
Remove the prime rib from the oven, cover with a foil & rest for about 30 mins.
6
Meanwhile, increase the oven temperature to 500°F (260°C).
7
Once the oven reaches 500°F, put the prime rib into the oven, uncovered & cook it until it’s nice & brown, & crisp on the outside, about 10 mins. Rest the roast for at least 15 mins.