The Perfect Reverse Sear Prime Rib Recipe

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If you're a Prime Rib family for the holidays - look no further. This Perfect Reverse Sear Prime Rib Recipe is exactly what you want on your table. It's made with the reverse sear method which results in the most perfectly succulent meat and I'll never make another large format piece of meat any other way!

Looking for other impressive main dishes - try my tenderloin, short ribs or brisket!

The Perfect Reverse Sear Prime Rib Recipe


 

Why I Love This Recipe

If you have my last cookbook, you know I'm obsessed with a reserved seared steak. It's the most trusted way to get a perfectly cooked piece of meat. And for YEARS (almost a decade at this point) you guys have been asking me to do a prime rib recipe for Christmas. So naturally, the smartest thing to do was to combine both of these into the perfect prime rib.

If you're not familiar with a reserve sear - here's what you need to know. Most steaks are cooked on the grill or in a cast-iron pan. Obviously that is delish but a reserve sear is the most accurate way to cook meat. It involves cooking the meat to perfection on a very low heat in the oven with an internal meat thermometer to tell you exactly when the meat reaches your desired doneness. From there the steak is seared on a cast-iron skillet to create a delightful crust that gives you the perfect crunch while the inside is moist and tender. It's absolute perfection.

Keep these internal temperatures in mind when you're deciding how long to cook your prime rib in the oven. Take note, that seared on the cast iron will raise the internal temp a few degrees. I always aim for 115 when I take it out of the oven, then allow it to rest and then do the sear.

  • 115-120˚F for rare
  • 125-130˚F for medium rare
  • 135-140° F for medium
  • 145-150 F° for medium well

Ingredients & Substitutions

  • Bone-in standing rib roast
  • Kosher salt
  • Butter, softened
  • Rosemary
  • Thyme
  • Gaby's Everyday Seasoning
  • Freshly cracked black pepper

How to Make

  • Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate overnight.
  • Remove the roast from the refrigerator and allow it to come to room temperature and preheat the oven to 200 degrees F.
  • Mix the butter, rosemary, thyme, seasoning and black pepper together in a small bowl. Slather the butter mixture over roast and place roast in a large roasting pan.
  • Transfer the roast to a preheated oven and roast until the internal temperature reaches 115 degrees F for medium-rare, about 3 ½-4 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
  • Meanwhile, heat a large cast iron skillet over high heat. Carefully transfer the roast into the cast iron once hot and sear on all sides for 1-2 minutes until there is a nice sear.
  • Remove from the cast iron skillet and let rest for another 3-5 minutes. Remove the ribs and slice into ⅓ inch thick pieces and serve.

Tips & Tricks

  • For a reverse sear you'll need to have either a thermometer that comes hooked up to your oven. Or a great meat thermometer that you can either leave inside the meat while it cooks (or a quick read thermometer) to ensure you know when it's reached the desired doneness.
  • When it comes time to serve - I serve this with mashed potatoes, gravy and a popover! The gravy can be made with the drippings from the prime rib reverse sear!

FAQ's

How long does it take to cook prime rib?

Cooking time for prime rib depends on the weight of the meat. Use a meat thermometer to ensure it reaches an internal temperature of 115°F for rare and then remember to let it rest for about 15-20 minutes before searing and then carving.

What temperature should prime rib be cooked to?

For a reverse sear, you're going with a low and slow method so the prime rib is cooked at 200 degrees F and then finished on the cast iron.

What can you do with leftover prime rib?

Make prime rib sandwiches, use it for beef tacos, slice it thin for a steak salad, or repurpose it for beef stroganoff.

How much prime rib do I need?

It is recommended to plan for around ⅓ pound (or 5 ounces) of prime rib per person.

What are the best Prime Rib side dishes

Here are some popular side dishes to serve with Prime Rib:

Creamy Mashed Potatoes
Roasted Vegetables
Yorkshire Pudding / Popovers
Creamed Spinach
Roasted Potatoes
Winter Greens Salad
Baked Mac and Cheese

Choose the ones that suit your preferences and enjoy your meal!

Similar Recipes

Reverse Sear Prime Rib Recipe

Author: Gaby Dalkin
4.8 from 6 votes
Prime Rib is a popular star of the show for any big holiday celebrations! This reserve sear Prime Rib ensures the most succulent and delicious prime rib you'll ever have!
Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 55 minutes
Course Dinner
Cuisine American
Servings 12 people

Ingredients
  

  • 10 pound bone-in standing rib roast
  • 2 tablespoons kosher salt
  • ½ cup butter, softened
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 1-2 tablespoons Gaby's Everyday Seasoning
  • Freshly cracked black pepper

Instructions
 

  • Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate overnight.
  • Remove the roast from the refrigerator and allow it to come to room temperature and preheat the oven to 200 degrees F.
  • Mix the butter, rosemary, thyme, seasoning and black pepper together in a small bowl. Slather the butter mixture over roast and place roast in a large roasting pan.
  • Transfer the roast to a preheated oven and roast until the internal temperature reaches 115 degrees F for medium-rare, about 3 ½-4 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
  • Meanwhile, heat a large cast iron skillet over high heat. Carefully transfer the roast into the cast iron once hot and sear on all sides for 1-2 minutes until there is a nice sear.
  • Remove from the cast iron skillet and let rest for another 3-5 minutes. Remove the ribs and slice into ½ inch thick pieces and serve.

Nutrition Information

Calories: 897kcal | Carbohydrates: 0.2g | Protein: 39g | Fat: 81g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 34g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 1044mg | Potassium: 634mg | Fiber: 0.1g | Sugar: 0.004g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg
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10 Comments

  1. 5 stars
    This recipe is perfection! This is my first attempt at a reverse sear and I am never looking back! The meat was juicy, tender, cooked perfectly and absolutely delicious! A perfect prime rib!!

  2. Can’t wait to try! Want to be sure I do this correctly — about how many more degrees does it come up after coming out of the oven? Shooting for medium rare but scared to over or under cook. Thank you!!!!!

    1. you're just searing for a bit on each side - so if you bake to 115 and do a quick sear, the inside will be medium rare!

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