Reverse-Seared Prime Rib Roast

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Reverse-searing produces the most evenly cooked prime rib with a perfectly browned crust and edge-to-edge rosy pink interior.

This method flips the traditional approach by roasting low and slow first, then finishing with high heat for a crackling exterior.

Why You’ll Love It

  • Edge-to-edge medium-rare with no gray band
  • More forgiving timing than traditional high-heat methods
  • Produces a superior crust without sacrificing interior doneness
  • Resting time is built into the process
  • Works for any size roast
  • Impressive centerpiece with minimal stress

Ingredients

For the Roast

  • 1 bone-in prime rib roast (4-5 ribs, about 10-12 pounds)
  • 3 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoons vegetable oil or beef tallow (for searing)

For the Herb Crust (Optional)

  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons softened butter

Steps

  1. Remove the roast from the refrigerator and season generously with kosher salt on all sides.
  2. Place uncovered on a wire rack set over a sheet pan and refrigerate for at least 24 hours, or up to 3 days.
  3. This dry-brining step seasons the meat deeply and dries the exterior for better browning.
  4. Remove the roast from the refrigerator 2-3 hours before cooking to bring it to room temperature.
  5. Preheat the oven to 250°F (120°C).
  6. Season the roast with black pepper.
  7. If using the herb crust, combine the garlic, rosemary, thyme, and softened butter, then rub it over the fat cap.
  8. Insert a probe thermometer into the center of the thickest part of the meat, avoiding the bone.
  9. Place the roast bone-side down on a wire rack in a roasting pan.
  10. Roast at 250°F until the internal temperature reaches 115°F (46°C) for medium-rare.
  11. This takes approximately 3-4 hours for a 10-pound roast, but always go by temperature, not time.
  12. Remove the roast from the oven and tent loosely with foil.
  13. Let rest for 30-45 minutes while you increase the oven temperature to 500°F (260°C).
  14. The internal temperature will rise to about 120-125°F during the rest.
  15. Once the oven reaches 500°F, remove the foil and return the roast to the oven.
  16. Sear for 8-10 minutes until the exterior is deeply browned and crispy.
  17. Watch carefully to prevent burning.
  18. Remove and let rest for an additional 10 minutes before carving.
  19. Use a sharp carving knife to slice between the bones for individual servings or cut the bones off as a slab and slice the meat against the grain.

Helpful Tips and Substitutions

Choose a roast with good marbling throughout and a thick fat cap for the best flavor.

Ask your butcher to french the bones for a more elegant presentation if desired.

A probe thermometer that stays in the meat during roasting is essential for this method.

The dry-brining step is not optional since it seasons the meat throughout and improves the crust significantly.

For medium doneness, pull the roast from the oven at 125°F instead of 115°F.

If you prefer a crust without herbs, the simple salt and pepper version is equally impressive.

Save the bones for making beef stock or slice the meat off and serve the bones as a separate indulgent portion.

A sturdy roasting pan with a rack allows air to circulate under the meat for even cooking.

Serving Ideas

Serve sliced on a warmed platter with the accumulated juices spooned over the top.

Classic accompaniments include creamy horseradish sauce, Yorkshire pudding, and au jus.

Roasted vegetables, creamed spinach, or au gratin potatoes complement the richness well.

Offer both coarse sea salt and prepared horseradish at the table.

Leftover prime rib makes exceptional French dip sandwiches, steak and eggs, or beef stroganoff.

Make-Ahead and Storage

The dry-brining process means you should start preparing 1-3 days before serving.

You can complete the low-temperature roasting up to 2 hours ahead and hold the meat at room temperature before the final sear.

Store leftover sliced prime rib in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a 250°F oven until just warmed through to avoid overcooking.

For the best texture, slice cold leftover prime rib thin and warm quickly in a hot pan with butter.

Cooked prime rib can be frozen for up to 2 months, though the texture will not be quite as tender after thawing.

The Best Method for the Best Roast

Prime rib is expensive, so using the right technique matters.

Reverse-searing gives you complete control over doneness and delivers restaurant-quality results at home.

Trust the thermometer, not the clock, and you will nail it every time.

Invest in a reliable digital meat thermometer because it takes the guesswork out of roasting expensive cuts.

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