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Reverse Sear Prime Rib Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 88 reviews
  • Author: Susan
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 40 minutes
  • Total Time: 1 day 3 hours 55 minutes
  • Yield: 8-10 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Reverse Sear Prime Rib recipe offers a perfectly cooked, tender, and flavorful roast with a beautiful crust. The process involves a slow roast at a low temperature followed by a quick high-heat sear, ensuring juicy meat with a deliciously caramelized exterior. A dry brine with fresh herbs and garlic enhances the flavor while preserving moisture. Ideal for special occasions and holiday meals.

Ingredients

Scale

Prime Rib Roast

  • 6 lbs bone-in prime rib roast (bone removed and tied back on by the butcher)

Seasoning and Dry Brine

  • 3 tablespoons Worcestershire sauce
  • 3 large garlic cloves, minced
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt (Windsor or Morton’s brand)
  • ½ tablespoon black pepper

Instructions

  1. Prepare the Roast: If your butcher removed and tied the bone back on, leave it tied. Pat the entire roast dry with paper towels. Lightly score the fat cap with small shallow cuts (avoid cutting into the meat) to help seasoning penetrate.
  2. Season and Dry Brine: Rub the roast all over with Worcestershire sauce. In a small bowl, mix garlic, rosemary, sage, thyme, salt, and pepper. Rub this seasoning mixture evenly over all sides of the roast. If the kitchen string loosened, tie the roast again. Place the roast on a wire rack set inside a baking sheet lined or wrapped with aluminum foil to catch drips. Leave uncovered in the fridge overnight (at least 12 hours, up to 24 hours) to dry brine and develop flavor.
  3. Remove From Fridge & Insert Thermometer: Take the roast out of the fridge about 1 hour before cooking to take off the chill. Insert a probe thermometer into the center of the thickest part of the meat, avoiding bone and fat.
  4. Slow Roast (Reverse Sear Part 1): Preheat oven to 250°F (121°C). Place the roast (on the rack and baking sheet) in the center of the oven. Roast slowly until the internal temperature reaches 115°F (46°C) for medium-rare, generally about 3 to 3.5 hours. The meat will continue cooking slightly due to residual heat after removal.
  5. Rest the Roast: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest 30 minutes while increasing oven temperature to 500°F (260°C). Resting retains juices and prepares meat for final sear.
  6. High-Heat Sear (Reverse Sear Part 2): Once the oven reaches 500°F, return the roast (without foil) to the oven. Sear until the internal temperature reaches 130°F (54°C) for medium-rare, about 5-10 minutes. Watch carefully as temperature rises quickly. Remove and serve immediately.
  7. Carving and Serving: Cut the kitchen twine and remove the bone section. Slice the roast against the grain into ½ – 1 inch slices and serve with preferred sides and sauces.

Notes

  • If using table salt instead of kosher salt, use 1½ teaspoons as table salt is stronger.
  • Refrigerate leftovers in an airtight container or tightly wrapped for up to 4 days.
  • For longer storage, slice leftovers, wrap in plastic wrap, then freeze in a freezer-safe bag for up to 3 months.
  • To reheat, warm slices gently in a 275°F (135°C) oven with a splash of beef broth covered with foil for about 10–15 minutes; avoid microwaving to prevent dryness.
  • Store and reheat prime rib before adding sauce or gravy to preserve flavor and texture.

Find it online: https://www.recipeothy.com/reverse-sear-prime-rib-recipe/