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Foolproof Reverse Sear Prime Rib Roast with Herb Crust

Four thick slices of medium-rare prime rib, showing a seasoned crust and juicy pink center, resting in au jus.
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Make a tender, juicy prime rib roast with a flavorful, crisp crust using the reliable reverse sear method. This recipe is perfect for holiday dinners and special occasions.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast (about 2 ribs)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black peppercorns, freshly cracked
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 cup beef broth (for resting)

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. Pat the roast completely dry with paper towels.
  2. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, and chopped parsley. Mix until fully incorporated.
  3. Prepare the dry rub: In a separate small bowl, mix the kosher salt, cracked black pepper, dried rosemary, dried thyme, and garlic powder.
  4. Season the roast: Rub the entire surface of the roast evenly with the olive oil. Then, generously apply the dry rub mixture over all sides of the roast.
  5. Apply the herb butter: Spread the herb butter mixture over the top and sides of the roast.
  6. Preheat your oven to 250 degrees Fahrenheit. Place the roast, fat-side up, on a wire rack set inside a sturdy roasting pan.
  7. Slow roast: Cook the prime rib using the reverse sear method. Insert a reliable meat thermometer into the thickest part of the roast, avoiding the bone. Roast until the internal temperature reaches 115 degrees Fahrenheit for medium-rare. This typically takes about 1.5 to 2.5 hours, depending on the size of your roast.
  8. Rest the roast: Once the target temperature is reached, carefully remove the roast from the oven. Transfer it to a cutting board, tent loosely with foil, and let it rest for 30 minutes. This resting period is crucial for even cooking.
  9. Sear for the crust: Increase the oven temperature to 450 degrees Fahrenheit. Return the roast to the hot oven (uncovered) and cook for 10 to 15 minutes, or until the exterior develops a deep brown, crisp crust. Monitor closely to prevent burning.
  10. Final rest and serve: Remove the roast from the oven when the internal temperature reaches 125 degrees Fahrenheit (for medium-rare). Let the roast rest again for 15 minutes before carving. Place the roast on a cutting board, pour the beef broth around the base of the roast (this keeps the drippings moist), and tent loosely with foil again.
  11. Carve thick slices against the grain and serve immediately with pan drippings or horseradish sauce.

Notes

  • For best results and consistent temperature, use a reliable digital meat thermometer.
  • If you are planning your holiday menu and need to manage cooking times, consider how a meal planning service might help organize your side dishes.
  • To achieve the best crust, ensure the roast is completely dry before applying the rub.
  • If you prefer a less intense crust, you can skip the final high-heat sear and simply let the roast rest longer after the slow cook phase.

Nutrition

Find it online: https://cutcooktaste.com/foolproof-reverse-sear-prime-rib-roast/