Herb Crusted Prime Rib - Reverse-Seared, Paleo

Herb Crusted Prime Rib is the perfect main course for a holiday dinner! Whether Thanksgiving or Christmas, it’s sure to please a crowd and super easy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat prime rib dry with paper towel and generously season all sides with salt. Cover and refrigerate for 4 hours to overnight.

Step 2

When ready to cook, remove prime rib from fridge and let stand at room temperature for 1 hour. Pat dry with paper towel.

Step 3

Preheat Traeger or oven to 250F.

Step 4

In a bowl, combine the butter, parsley, rosemary, thyme and sage. Mix until incorporated.

Step 5

Evenly spread the mixture on all sides of the rib roast. Generously season all sides with black pepper and place the roast on a wire rack set over a rimmed baking sheet.

Step 6

Transfer to the Traeger or bottom rack of your oven and cook until the internal temperature reaches 120F (assuming you like your meat medium-rare), approximately 2 hours for a 5 pound roast. If using a Traeger, insert the meat probe into the thickest part of the roast for an accurate temperature reading.

Step 7

Preheat a cast-iron skillet over high heat. Add the rib roast along with 2 tablespoons of the rendered butter reserved in the baking sheet. Cook 60 seconds, using a large spoon to continuously baste the roast as it sears in the skillet. Flip and cook an additional 60 seconds, continuing to baste. Repeat on all sides until a crust develops on the outside of the meat and the internal temperature of the roast reaches 135F.

Step 8

Transfer to a carving board and let it rest 10 minutes before carving.

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