Reverse-Sear Prime Rib Roast

4.8
(104)
95 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 helloooangie
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
Jump to Nutrition Facts

Ingredients

  • 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

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.

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