15 Pound Prime Rib Roast
How to reverse sear and then cook a 15 pound prime rib roast at 250 degrees to get the most perfect cook from edge to center.
Ingredients
- 1 15lb Boneless Prime Rib Roast Make Sure the Meat Has Great Marbling Throughout
- 12 Sprigs Thyme/Rosemary or 6 of each
- 6 tbsp Dijon Mustard
- 3 tbsp Olive Oil
- Salt and Pepper
Instructions
- Remove your roast from the refrigerator for at least one hour before cooking to allow it to approach room temperature.
- Preheat oven to 500 degrees Fahrenheit.
- Generously season your roast with salt and fresh cracked black pepper.
- Rub your entire roast down with olive oil.
- Coat the roast with Dijon mustard on all sides.
- Place sprigs of thyme/rosemary/both over top of the roast.
- Place the roast onto a roasting pan, with a rack insert, into the oven for 30 minutes, allowing the roast to start to form a crust.
- Remove the roast from the oven then set the oven temperature to 250 degrees Fahrenheit.
- Insert a leave-in thermometer into the thickest part of the roast.
- Once the oven is at 250 degrees, place the roast back into the oven and roast for 90 minutes.
- Lower the oven temperature to 225 degrees and cook for another 45 minutes or until the internal temperature of the roast is 125 degrees.
- Remove the roast from the oven and cover with a layer of aluminum foil and then place a dish towel or two overtop.
- Allow the roast to rest for 45 minutes to an hour before slicing.
- Slice your roast into 1/2"-1" slices and serve immediately.