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Reverse Sear Prime Rib: Slow Roasted and Seared to Perfection Recipe

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4.2 from 8 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://sarabaking.com/reverse-sear-prime-rib-slow-roasted-and-seared-to-perfection-recipe/