1-Getting started with your reverse sear prime rib begins with simple seasoning. Begin by seasoning the roast generously with the 2 tablespoons of kosher salt and cover it loosely with plastic wrap; refrigerate overnight to let the flavors sink in. This step is crucial as it helps the salt penetrate the meat, making it more tender and flavorful.

2-Next, remove the roast from the refrigerator and allow it to come to room temperature for even cooking. Preheat your oven or smoker to 200 degrees F, then in a small bowl, mix the ½ cup of softened butter, 2 tablespoons of finely chopped fresh rosemary, 2 tablespoons of finely chopped fresh thyme, and freshly cracked black pepper to taste. Slather this butter mixture over the roast and place it in a large roasting pan before transferring it to the oven.

3-Roast until the internal temperature reaches 115 degrees F for medium-rare, which takes about 3½ to 4 hours. Once done, remove from the oven, tent with aluminum foil, and rest for about 20 minutes to let the juices settle. Finally, heat a large cast iron skillet over high heat, sear the roast on all sides for 1-2 minutes to form a nice crust, then rest for another 3-5 minutes before removing the ribs and slicing into ½-inch thick pieces to serve.