{"id":1130,"date":"2026-04-11T19:11:44","date_gmt":"2026-04-11T19:11:44","guid":{"rendered":"https:\/\/www.tanuve.com\/?p=1130"},"modified":"2026-04-11T19:11:44","modified_gmt":"2026-04-11T19:11:44","slug":"reverse-sear-prime-rib","status":"publish","type":"post","link":"https:\/\/www.tanuve.com\/?p=1130","title":{"rendered":"Reverse Sear Prime Rib"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

The Prime Rib Base<\/strong><\/p>\n\n\n\n

* 1 10-pound bone-in standing rib roast \"🥩\"\"✨\"<\/p>\n\n\n\n

* 2 tablespoons kosher salt \"🧂\"\"✨\"<\/p>\n\n\n\n

* 1\/2 cup butter, at room temperature \"🧈\"\"✨\"<\/p>\n\n\n\n

The Garlic-Rosemary Crust (Optional)<\/p>\n\n\n\n

* 2 tablespoons minced fresh rosemary \"🌿\"\"✨\"<\/p>\n\n\n\n

* 1 tablespoon minced garlic (approx. 5 cloves) \"🧄\"\"✨\"<\/p>\n\n\n\n

* Ground fresh black pepper, to taste \"🧂\"\"✨\"<\/p>\n\n\n\n

The Zesty Horseradish Sauce (Optional)<\/p>\n\n\n\n

* 1 cup full-fat sour cream \"🥛\"\"✨\"<\/p>\n\n\n\n

* 1\/2 cup full-fat mayonnaise \"🥣\"\"✨\"<\/p>\n\n\n\n

* 2 tablespoons prepared horseradish \"🧪\"\"✨\"<\/p>\n\n\n\n

* 1 teaspoon Dijon mustard \"🍯\"\"✨\"<\/p>\n\n\n\n

* 1\/2 teaspoon salt, to taste \"🧂\"\"✨\"<\/p>\n\n\n\n

The Savory Jus (Optional)<\/p>\n\n\n\n

* 4 tablespoons prime rib drippings \"🍳\"\"✨\"<\/p>\n\n\n\n

* 4 tablespoons red wine (or low-sodium beef broth) \"🍷\"\"✨\"<\/p>\n\n\n\n

* 2 cups low-sodium beef broth \"🥣\"\"✨\"<\/p>\n\n\n\n

* Salt and ground fresh black pepper, to taste \"🧂\"\"✨\"<\/p>\n\n\n\n

Instructions<\/strong><\/p>\n\n\n\n\n\n\n\n

1. \"🧊\" The Dry Brine: At least 24 hours before cooking, rub the roast generously with kosher salt and leave it uncovered in the fridge on a wire rack. \"✨\"<\/p>\n\n\n\n

2. \"🌡️\" Prep: Remove the roast from the fridge 2 hours before cooking to bring it to room temperature. Preheat oven to 225\u00b0F (107\u00b0C). \"✨\"<\/p>\n\n\n\n

3. \"🧈\" The Rub: Mix the butter with rosemary, garlic, and black pepper. Slather the mixture over the entire roast. \"✨\"<\/p>\n\n\n\n

4. \"⏲️\" Low & Slow: Place the roast in a roasting pan (bone side down) and bake until the internal temperature reaches 120\u00b0F (49\u00b0C) for medium-rare\u2014this may take 3 to 4 hours. \"✨\"<\/p>\n\n\n\n

5. \"💤\" The Rest: Remove from the oven, tent loosely with foil, and let it rest for at least 30 to 60 minutes. \"✨\"<\/p>\n\n\n\n

6. \"🥣\" The Sauce: While resting, whisk together all Horseradish Sauce ingredients and refrigerate. \"✨\"<\/p>\n\n\n\n

7. \"🥘\" The Jus: Collect 4 tbsp of drippings in a pan, deglaze with red wine over medium heat, then whisk in beef broth and simmer until reduced. \"✨\"<\/p>\n\n\n\n

8. \"🔥\" The Sear: Increase oven to 500\u00b0F (260\u00b0C) or use a hot cast iron skillet. Place the rested roast back in for 6\u201310 minutes until a dark, mahogany crust forms. \"✨\"<\/p>\n\n\n\n

9. \"🍽️\" Serve: Carve into thick slices and serve immediately with the Jus and Horseradish Sauce<\/p>\n","protected":false},"excerpt":{"rendered":"

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