Reverse Sear Prime Rib

Sliced prime rib for "how much prime rib per person" article.

Get steakhouse-quality results at home with this reverse sear prime rib — a golden crust on the outside, tender and buttery on the inside. Advice straight from the prime rib experts!

Course Dinner

Cuisine American

Keyword Holiday Recipes

Prep Time 4 30

Cook Time 3 15

Resting and Searing 1 15

Total Time 9

Servings People

Calories 888kcal

Author Darcey Olson

Cost $125

Equipment

Thermaworks Wireless Thermometer

Ingredients

Prime Rib (bone-in or boneless)

1 prime rib roast, boned and tied *Note 1
2-3 tbsp olive oil *Note 2
3-4 cloves garlic, thinly sliced *Note 3

Prime Rib Rub (*Note 4)

1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp kosher salt, plus more to dry brine

Optional Serving Sides

Instructions

PREPPING

OPTIONAL: Coat the prime rib in kosher salt and store in the refrigerator, up to 2 days before cooking.
Remove the prime rib from the refrigerator 4 hours before cooking.

COOKING THE PRIME RIB

When ready to cook, pre-heat the oven to 200℉ (93℃).
Cut ½ inch slits on the top of the roast and insert sliced garlic.
Rub the outside of the roast with olive oil.
Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast. You may need two batches depending on the size of your roast.
Transfer the roast to a roasting pan, bone side down (or fat side up).
Insert a digital thermometer into the center of the roast and place in the oven (Middle Rack).
Calculate your cooking time by allowing 25-35 minutes per pound of meat for medium-rare. Start checking at the 20 minute mark, as roasts vary in shape and ovens vary in temps. (*Note 5)

RESTING

Transfer the cooked prime rib to a cutting board and loosely cover with aluminum foil, then rest for 20-30 minutes. If resting over 30 minutes (up to 90 minutes), tightly cover with foil, a kitchen towel, and place in a warm spot or insulated cooler. (*Note 5)

SEARING

15 minutes before serving, crank up the oven or crank up the stove heat to as high as it goes (500℉-550℉). Place the roast back in the oven or skillet, and sear until a deep, rich crust forms (about 6-8 minutes). If using a skillet, use tongs to sear each side of the roast for about 1 minute. There is no need to rest again.

SERVING

Cut off the butchers twine and use a sharp knife to slice against the grain. Each prime rib steak should be about 3/4 - 1" thick. Serve immediately for best results.

Notes

Note 1 - You can use a bone-in or boneless prime rib of any size. The cook time, rest time, and amount of prime rib rub you need will be reduced.

Note 2 - You can substitute in ghee, tallow, or avocado oil.

Note 3 - You can skip this step if you choose.

Note 4 - You may need two batches, depending on the size of your roast.

Note 5 - The pull from the oven temp will be 2-8°F lower, depending on how long you rest the roast.

TEMPERATURE CHART

- Rare Prime Rib: 120-129°F

- Medium Rare Prime Rib: 130-134°F

- Medium Prime Rib: 135-144°F

- Medium Well Prime Rib: 145-154°F

- Well Done Prime Rib: 155-164°F

Note 6 - your roast will increase in temperature as it rests, so adjust your cooking time based on how long you plan to rest the roast.

Resting Time

The roast will increase in temperature as it rests, so you'll want to adjust your "pull time" accordingly.

Here's a general guideline for a reverse seared prime rib:

Resting Time	Estimated Temperature Increase	Best Used For
10-15 minutes	2-3°F	Ideal for smaller cuts or when searing soon after resting
20-30 minutes	3-5°F	3-4 bone roasts
45-60 minutes	5-8°F	5-7 bone roasts or when resting before searing/serving

Nutrition