Servings: 8 to 10
A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius “reverse-sear” method lets you roast the meat hours ahead of the final sear, so you can pull the rest of the meal together without worrying about when the meat will be done. Plus, you can do the final sear either in the oven or on the stovetop, depending on what’s going on with the rest of the menu. Finish each slice with a pat of the same savory butter that coats the roast.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The beef can be roasted and then sit at room temperature, tented with foil, for up to 2 hours before the final sear.
The cook time on this was completely off. I set the roast out for at least one hour - closer to two to come closer to room temp. 5 and 3/4 lb roast. It took over 2.5 hours to come to 115. Went straight to the oven searing step and it took at least 45 min to get to 130. I think that if you don't have a thermometer that is the type to leave in with the cord (or plugs into your oven) to outside to constantly monitor it is tough to get this right because you have to constantly open the oven to check the temp. I think the "closed door method" is better.
Rave reviews from my dinner guests. This was truly one of the best prime rib recipes ever. I followed it pretty precisely. I did rest it 2 hours, it reached 125 after removing from the oven, and I only took it back to 118. It was rare but perfect!!
Fabulous flavor ! I too found that the roast took longer to reach the first temperature; possibly it had not been at room temperature for the whole hour, or maybe my fridge runs cold. I seared mine in the oven, but found 130F (on two different thermometers) to be a tad too rare, even for those who like our meat on the rare side! So I ended up running late with my dinner, but it was worth the wait - I shall just adjust the time next time.
I must admit that I am rating the cooking method, and not the mustard-herb butter rub, since I didn't use it. Opted instead for another recipe found in Fine Cooking. Anyway, I had a 6.5 lb boneless roast. Used the GE oven probe to track temperature. Chose to use a lower heat to start: 250 degrees. Took nearly 3 hours to get to 115. Then we tented the roast and let it sit out for 2 hours to get us closer to dinner time. The recipe suggests that you can do this and then turn up the heat to 475 for 10 minutes to reverse sear to 130--that was the goal. Took far longer. After 30 minutes the temp had hardly budged. So I made a mistake: switched the oven to convection bake. That got it going but by the time it hit 130 the outside was overdone. I guess the ten minute time is the better way to go, but I thought the internal oven probe would be foolproof. Not sure what to conclude here!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?