Perfect Prime Rib Every Time: Reverse Sear Recipe
If you’re looking to wow your guests with a perfectly cooked prime rib that’s tender, juicy, and boasts a golden-brown crust, the reverse sear method is your answer. This foolproof technique ensures even cooking and a picture-perfect result every time. Let’s get started!
Ingredients
- 7 – 9 lb bone-in or boneless prime rib
- 2 tbsp Tony’s Butcher’s Salt
- 1 tbsp coarsely ground black pepper
- 3 tbsp olive oil
- 2 cloves garlic, finely chopped
Step-by-Step Directions
1. (Optional) Dry Brine for Flavorful Perfection
For the ultimate prime rib experience, start the day before:
- Place the prime rib on a wire rack set over a sheet pan.
- Pat the roast dry with paper towels and sprinkle 2 tbsp kosher salt evenly over all sides, pressing it in.
- Refrigerate uncovered for 12-48 hours. This enhances the flavor and browning.
Short on time? Skip this step and proceed to the next!
2. Bring the Roast to Room Temperature
- Two hours before cooking, take the prime rib out of the fridge.
- Let it come to room temperature for even cooking.
- Pat the roast dry again with paper towels.
3. Season the Prime Rib
- In a small bowl, mix together:
- 1 tbsp black pepper
- 2 cloves garlic, finely chopped
- 3 tbsp olive oil
- If you skipped the dry brine, add 1-2 tsp salt to the mix.
- Rub the mixture all over the prime rib, pressing firmly so it adheres.
4. Prepare the Oven
- Preheat your oven to 225°F (no convection fan).
5. Set Up for Roasting
- Place the prime rib fat-side up on a wire rack set inside a rimmed baking sheet, or use a roasting rack in a pan.
- Insert a meat thermometer into the thickest part of the roast, avoiding any bones. Use 2 thermometer probes, if available, for greater airway.
6. Cook Low and Slow
- Roast the prime rib in the oven for 3-4 hours until it’s 5-10°F below your desired doneness:
-
- Rare: 115-120°F
- Medium-Rare: 120-125°F
- Medium: 130-135°F
- Use an instant-read thermometer to ensure precision.
7. Rest the Roast
- Remove the prime rib from the oven.
- Loosely tent it with foil and let it rest for 20-30 minutes (or up to an hour).
This step is crucial for juicy results
8. Sear for the Perfect Crust
While the roast rests, crank up the oven temperature to 450-500°F.
- Remove the foil and return the roast to the oven.
- Sear for 6-12 minutes, watching closely to avoid burning. You’re aiming for a golden-brown crust.
9. Carve and Serve
- If bone-in, slice the meat off the bones.
- Carve against the grain to your preferred thickness.
- Serve immediately—no additional resting needed!
Why Reverse Sear?
The reverse sear method allows the meat to cook gently, delivering unmatched tenderness and even doneness edge-to-edge. The final blast of high heat creates the irresistible crust without overcooking the interior. It’s a game-changer for prime rib!
Final Tip
Pair this masterpiece with your favorite sides like creamy mashed potatoes, roasted vegetables, or a classic au jus for a meal that’ll leave your guests raving.
Now that you know the secret to perfect prime rib, all that’s left to do is enjoy it! Cheers to cooking like a pro.
View this recipe on our Recipe Page!