Description
This Reverse Sear Prime Rib Recipe delivers a perfectly cooked, juicy, and flavorful prime rib roast with a crispy, golden brown crust. Slow-roasting at a low temperature followed by a high-heat sear ensures even cooking and a tender, mouthwatering result ideal for festive gatherings or special occasions.
Ingredients
Scale
Main Ingredients
- 1 (5–6 pound) bone-in prime rib roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Optional: 1 teaspoon onion powder
Instructions
- Bring Roast to Room Temperature: Remove the prime rib from the refrigerator at least 2 hours before cooking to allow it to come to room temperature, ensuring even cooking throughout.
- Preheat Oven and Prepare Seasoning: Set your oven to 225°F (110°C). In a small bowl, mix olive oil, kosher salt, black pepper, garlic powder, rosemary, thyme, and optional onion powder to create a seasoning rub.
- Season the Roast: Rub the seasoning mixture all over the prime rib roast, covering all sides and the underside for maximum flavor.
- Roast the Meat: Place the roast fat-side up on a wire rack inside a roasting pan. Insert a meat thermometer for accurate temperature readings. Roast until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium. This process will take approximately 3 to 4 hours depending on roast size.
- Rest the Roast: Remove the roast from the oven and loosely tent with foil. Allow it to rest for 30 to 45 minutes to redistribute juices and maintain tenderness.
- Increase Oven Temperature and Sear: While resting, raise the oven temperature to 500°F (260°C). Return the roast to the oven for 8 to 10 minutes to develop a golden brown, crispy crust.
- Slice and Serve: Remove the roast from the oven, slice to your preferred thickness, and serve immediately. Accompany with horseradish sauce, au jus, or creamy garlic mashed potatoes if desired.
Notes
- Using a leave-in meat thermometer helps achieve the most even and precise cooking results.
- Resting the roast before the high-heat sear is crucial to retain moisture and ensure a juicy interior.
- Serve with classic sides such as horseradish sauce, au jus, or creamy garlic mashed potatoes to complement the prime rib.
- Prep Time: 15 minutes (plus 2 hours to bring roast to room temperature)
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Reverse Sear
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 650
- Sugar: 0 g
- Sodium: 780 mg
- Fat: 54 g
- Saturated Fat: 22 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 140 mg
