Reverse Sear Prime Rib Recipe

4.80 from 10 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 Time10

Cook Time3 45

Total Time3 55

Course: Dinner

Cuisine: American

Servings: people

Author: Gaby Dalkin

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 (or smoker) 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 (or smoker) 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.

Notes

Let the roast come to room temp. Pull it out of the fridge 1–2 hours before roasting. This helps the prime rib cook evenly and gives you that tender, edge-to-edge rosy center.
Season aggressively. Prime rib is a big cut — it needs more salt, pepper, garlic, and herbs than you think. Season every side and don’t forget the ends.
Use a wire rack. Elevating the roast allows hot air to circulate so it cooks evenly and the fat renders instead of steaming on the bottom.
Low and slow is the move. Reverse searing means gently roasting at a low temperature first. This gives you perfect doneness throughout instead of a bullseye of overcooked meat.
A meat thermometer is non-negotiable. Pull the roast when it hits your target: about 118–120° F for medium rare (it will rise 5–10 degrees while resting). Guessing is how you ruin holiday dinners.
Rest before searing. Let the roast chill out (literally) for 20–30 minutes before searing. A cooler exterior browns faster without overcooking the inside.
Sear at very high heat. Whether you finish in a hot oven or a blazing cast-iron skillet, you want that deep golden crust. This is the flavor moment — don’t rush it.
Slice against the grain. Carving the roast the right direction keeps each bite tender instead of stringy. Take your time — this is your holiday hero dish.
Save the drippings. A quick pan sauce or au jus made from the drippings takes this from incredible to legendary. Prime rib loves a rich, savory sauce.
Serve on a warm platter. Warm plates keep your slices juicy and luxurious instead of cooling too fast. It makes a big difference with a premium cut like this.
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!

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