Reverse-Sear Prime Rib Roast

4.8
(106)
97 Reviews
21 Photos

I've perfected this reverse-sear prime rib, finally, after years of experimenting with different cooking methods for a standing rib roast. We feature this for a special Christmas dinner every year. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

Submitted by hello angie
Updated on December 8, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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a rosemary-crusted prime rib roast on a cutting board with a thick slice showing the medium-rare interior
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Prep Time:
15 mins
Cook Time:
3 hrs 40 mins
Additional Time:
8 hrs 20 mins
Total Time:
12 hrs 15 mins
Servings:
20
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Ingredients

Original recipe (1X) yields 20 servings

  • 1 (10 pound) bone-in standing rib roast

  • 2 tablespoons kosher salt

  • ½ cup butter, softened

  • 3 tablespoons chopped fresh rosemary

  • 2 tablespoons chopped fresh thyme

  • ground black pepper to taste

Directions

  1. Season roast generously with kosher salt.

    A roast covered in kosher salt and resting on a baking dish.

    Dotdash Meredith Food Studios

  2. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.

    A roast covered in plastic wrap and wresting on a baking sheet.

    Dotdash Meredith Food Studios

  3. Remove roast from the refrigerator and allow to come to room temperature.

  4. Preheat the oven to 200 degrees F (95 degrees C).

  5. Mix butter, rosemary, thyme, and black pepper together in a small bowl.

    A raw roast resting on a baking sheet next to a small bowl with a mixed herb spread in it.

    Dotdash Meredith Food Studios

  6. Spread butter mixture over roast. Place roast in a large roasting pan.

    Overhead of a roast on a baking sheet with a butter mixture spread over it.

    Dotdash Meredith Food Studios

  7. Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.

  8. Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).

  9. Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve.

    Baked roast resting on a cutting board.

    Dotdash Meredith Food Studios
145 home cooks made it!

Nutrition Facts (per serving)

815 Calories
66g Fat
0g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 815
% Daily Value *
Total Fat 66g 85%
Saturated Fat 28g 138%
Cholesterol 200mg 67%
Sodium 557mg 24%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 51g 102%
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 6mg 31%
Potassium 741mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.