If you’re craving a show-stopping centerpiece that feels both indulgent and effortlessly elegant, then the Reverse Sear Prime Rib: Slow Roasted and Seared to Perfection Recipe is about to become your new best friend in the kitchen. This method transforms a classic prime rib roast by slow roasting it low and slow to tender, juicy perfection and finishing with a high-heat sear that locks in flavor while creating a glorious crust. The result is a cut of beef so beautifully cooked and bursting with herbaceous, garlicky goodness that every bite feels like a celebration.
Ingredients You’ll Need
All of the ingredients below might seem simple, but each one plays a crucial role in building layers of flavor, moistness, and that enviable crust that defines the perfect prime rib.
- 6 lbs bone-in prime rib roast: The star of the dish, carefully butchered with the bone tied back to enhance flavor and simplify carving.
- 3 tablespoons Worcestershire sauce: Adds a subtle tang and umami depth, helping the herbs adhere beautifully to the roast.
- 3 large garlic cloves (minced): Infuses the beef with aromatic warmth that’s simply irresistible.
- 1 tablespoon fresh rosemary leaves (finely chopped): Brings a piney, earthy note that complements beef perfectly.
- 1 tablespoon fresh sage leaves (finely chopped): Adds a delicate, savory herbaceousness to the profile.
- 1 tablespoon fresh thyme leaves: Offers subtle floral pungency that blends harmoniously with other herbs.
- 1 tablespoon kosher salt (Windsor or Morton’s brand*): Essential for dry brining to penetrate the meat for juicy tenderness.
- ½ tablespoon black pepper: Delivers mild heat and complexity to the seasoning mix.
How to Make Reverse Sear Prime Rib: Slow Roasted and Seared to Perfection Recipe
Step 1: Prepare the Roast
If your butcher has already removed the bone and tied it back on, leave it as is—it makes carving easier and retains flavor wonderfully. Start by patting the entire roast dry with paper towels to ensure a perfect sear later. Then, lightly score shallow cuts into the fat cap, just enough to let the seasoning seep in without cutting into the meat itself.
Step 2: Season and Dry Brine
Rub the roast liberally all over with Worcestershire sauce, which not only adds complexity but also helps the herbs stick. Mix the minced garlic, chopped rosemary, sage, thyme, kosher salt, and black pepper in a bowl, then massage this mixture evenly onto every side of your roast. If the string has loosened, re-tie it snugly with kitchen twine. Place the roast on a wire rack over a foil-lined baking sheet to catch drips and promote air circulation, then leave it uncovered in the fridge overnight (at least 12 hours and up to 24). This dry brining deepens the flavor and dries the surface for an unbeatable crust.
Step 3: Remove From Fridge and Insert Thermometer
Take your roast out about an hour before roasting so it comes to room temperature, helping it cook evenly. Insert a probe thermometer into the thickest part of the meat, carefully avoiding bone and fat, so you can monitor internal temperature precisely during cooking.
Step 4: Slow Roast (Reverse Sear Part 1)
Preheat your oven to a gentle 250°F (121°C). Place the roast, still on its rack and baking sheet, in the center of the oven. Roast slowly until the internal temperature reaches 115°F (46°C) for beautiful medium-rare doneness. Expect this to take roughly 3 to 3.5 hours; keep in mind ovens vary, so trust your thermometer over time.
Step 5: Rest the Roast (Very Important)
Remove your roast and tent it loosely with foil. Give it 30 minutes to rest while you crank your oven up to 500°F (260°C). This resting period ensures the juices redistribute and won’t run out during the high-heat sear, keeping your meat unbelievably succulent.
Step 6: High-Heat Sear (Reverse Sear Part 2)
Once the oven is screaming hot, return the roast (without foil) inside. Roast it further until the internal temperature reaches 130°F (54°C) for that perfect medium-rare finish. This final stage takes just 5–10 minutes, so watch closely—the temperature climbs fast! When ready, slice against the grain into thick, juicy slices and prepare for compliments because this prime rib is absolutely show-stopping.
How to Serve Reverse Sear Prime Rib: Slow Roasted and Seared to Perfection Recipe
Garnishes
A sprinkle of fresh herbs like rosemary or thyme just before serving adds a vibrant pop of color and freshness. Try a light drizzle of au jus or horseradish cream alongside to elevate the flavor even further.
Side Dishes
Classic roasted or mashed potatoes, creamy gratin, or simply roasted seasonal vegetables make wonderful companions. Their subtle flavors let the star of the dish shine, while still rounding out a filling and satisfying meal.
Creative Ways to Present
Show off your culinary masterpiece on a rustic wooden board or elegant platter, surrounded by rosemary sprigs and garlic cloves. For special occasions, add a glass dome cover for a dramatic presentation moment before unveiling the feast.
Make Ahead and Storage
Storing Leftovers
Prime rib leftovers are just as delightful reheated gently the next day. Store slices in an airtight container in the refrigerator for up to 3–4 days to keep them fresh and flavorful.
Freezing
If you want to save some for much later, wrap slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. Frozen prime rib can be kept up to 3 months without losing quality.
Reheating
To reheat without drying out, gently warm slices in a skillet with a touch of beef broth or in a low oven covered with foil. This keeps the meat juicy and tender, preserving all the flavor you worked so hard to create.
FAQs
Why use the reverse sear method for prime rib?
The reverse sear cooks the meat slowly first to achieve even doneness throughout, then finishes with intense heat to create a flavorful crust without overcooking the interior. It’s the best way to get juicy, tender prime rib with a spectacular crust.
Can I use this recipe for smaller or boneless roasts?
Absolutely! The reverse sear technique works beautifully on smaller prime ribs or boneless cuts, though cooking times will be shorter. Always rely on a thermometer to ensure perfect temperature.
Is it important to dry brine overnight?
Yes, the overnight dry brine helps season the meat deeply and dries the surface for a better sear, resulting in more flavorful and tender prime rib.
What if I don’t have a probe thermometer?
While a probe thermometer is ideal for accuracy, you can use an instant-read thermometer by checking the roast’s temperature periodically. Just make sure to insert it into the thickest part during the slow roast and sear.
How do I know when to stop searing?
Keep a close eye on the internal temp during the high-heat sear; stop once it reaches about 130°F (54°C) for medium-rare. Temperatures rise quickly during this step, so it only takes minutes.
Final Thoughts
Getting a prime rib just right feels like a magical accomplishment, and with the Reverse Sear Prime Rib: Slow Roasted and Seared to Perfection Recipe, you’ve got a foolproof way to wow friends and family every single time. The slow roast locks in juiciness, and the final sear gifts you a crust that’s crispy, herbaceous, and utterly addictive. Trust me, once you try this method, your holiday dinners and special occasions will never be the same.
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Reverse Sear Prime Rib: Slow Roasted and Seared to Perfection Recipe
- Total Time: 27 hours 55 minutes (including overnight brine and resting times)
- Yield: 8 servings
Description
This Reverse Sear Prime Rib recipe delivers a perfectly cooked prime rib roast with a tender, juicy interior and a beautifully seared crust. By slow roasting the meat at a low temperature and then finishing it with a high-heat sear, the process ensures even cooking and maximum flavor. The roast is seasoned overnight with a flavorful dry brine of herbs, garlic, and Worcestershire sauce to enhance depth and richness. An ideal centerpiece for special occasions, this method guarantees a succulent prime rib with impressive roast beef flavors.
Ingredients
Prime Rib Roast
- 6 lbs bone-in prime rib roast (bone removed and tied back on by butcher for easier carving)
Seasoning & Marinade
- 3 tablespoons Worcestershire sauce
- 3 large garlic cloves, minced
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon fresh sage leaves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt (Windsor or Morton’s brand recommended)
- ½ tablespoon black pepper
Instructions
- Prepare the Roast: If your butcher has removed and tied the bone back on, keep it tied. Pat the entire roast dry with paper towels to ensure a good crust during cooking. Lightly score the fat cap with small shallow cuts, being careful not to cut into the meat; this allows seasoning to penetrate more effectively.
- Season and Dry Brine: Rub the roast all over with Worcestershire sauce to help herbs and spices stick and add flavor. In a small bowl, combine minced garlic, rosemary, sage, thyme, kosher salt, and black pepper. Rub this seasoning mixture evenly over all sides of the roast. If the string has loosened, retie the roast securely with kitchen twine.
- Refrigerate Overnight: Place the seasoned roast on a wire rack set inside a baking sheet. Optionally line the baking sheet with aluminum foil for easier cleanup. Leave the roast uncovered in the refrigerator for at least 12 hours and up to 24 hours. This dry brine deeply seasons the meat and dries the surface for a superior crust.
- Remove from Fridge & Insert Thermometer: Take the roast out of the refrigerator an hour before cooking to remove the chill. Insert a probe thermometer into the center of the thickest part of the roast, avoiding bone and fat, for accurate temperature monitoring during cooking.
- Slow Roast: Preheat your oven to 250°F (121°C). Place the roast on the rack inside the foil-lined baking sheet into the center of the oven. Roast slowly until the internal temperature reaches 115°F (46°C) for medium-rare, which usually takes about 3 to 3.5 hours. Remember the roast will continue to cook a little from residual heat after removal.
- Rest the Roast: Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 30 minutes to allow the juices to redistribute, preventing loss during the final sear. Meanwhile, increase the oven temperature to 500°F (260°C) to prepare for searing.
- High-Heat Sear: Once the oven reaches 500°F, return the roast to the oven uncovered. Roast at high heat until the internal temperature reaches 130°F (54°C) for medium-rare, which typically takes 5 to 10 minutes. Watch carefully as the temperature increases rapidly during this stage.
- Carve and Serve: After the sear, the roast is ready to serve immediately—no further resting needed. Cut the kitchen string and remove the bone section. Slice the prime rib against the grain into ½ to 1 inch thick slices. Serve with your favorite sides and sauces for a delicious meal.
Notes
- Removing and tying the bone back on before cooking helps preserve flavor while making carving easier.
- Scoring the fat cap is important for seasoning penetration but avoid cutting into the meat to maintain moisture.
- Dry brining in the fridge uncovered helps create a better crust by drying the surface.
- Use a reliable probe thermometer for precise internal temperature monitoring to avoid overcooking.
- Resting after the low-temperature roast is critical for juicy meat and prevents juices from escaping during the final sear.
- During the high-heat sear, keep a close eye on the roast as temperature can rise quickly.
- This method is best suited for medium-rare doneness; adjust final temperature for other preferences accordingly.
- Prep Time: 15 minutes plus 12-24 hours resting/dry brine time
- Cook Time: 3 hours 40 minutes (3 to 3.5 hours slow roast + 5-10 minutes sear)
- Category: Main Course
- Method: Roasting
- Cuisine: American
