Reverse Sear Prime Rib (Any Size)

Reverse Sear Prime Rib Recipe

Prime rib roast, standing rib roast, ribeye roast, Christmas roast — whatever you call it, this classic cut is tender, juicy, and full of rich beef flavor, slow-roasted to perfection for any holiday feast. Many chefs recommend the reverse sear method for prime rib to achieve the perfect crust, without the unsightly grey band.

The prime rib reverse sear method delivers perfect edge-to-edge doneness, with a melt-in-your-mouth interior and beautiful char on the outside. By roasting low and slow, then finishing with a blast of high heat, you achieve the ideal balance of texture and flavor.

This method works for both bone-in and boneless roasts, from significant seven-bone cuts to smaller portions. 

When shopping for a roast, select a “USDA Prime” rated prime rib. Even though it’s called “Prime Rib,” the name is misleading. The “prime” in “prime rib” refers to the cut itself – NOT the USDA grading.

There are three different quality levels to choose from: Prime, Choice, and Select. Avoid select at all costs. Amongst other things, “prime rated” means it has the most marbling, which is what prime rib is all about. It’s what gives the meat that buttery quality.

In terms of quantity, the standard rule is 3/4 -1 pound of prime rib per person.

For cost estimates and store recommendations, check out my article on Prime Rib For Sale.

Ingredients

Only a few ingredients are needed to make this reverse sear prime rib:

• Prime Rib Roast – Bone-in Prime Rib or Boneless Prime Rib 
• Prime Rib Rub – kosher salt, dried or fresh Herbs (rosemary and thyme), garlic powder, onion powder, and black pepper
• Garlic – slices of fresh garlic are stuffed in the roast to help infuse the meat with flavor
• Olive Oil – creates the delightful crust and helps the seasoning stick to the meat. You can sub in ghee, beef tallow, or avocado oil.

While Prime Rib Au Jus is the go-to dipping sauce, Horseradish Sauce and Prime Rib Gravy are also great pairings. Here’s the complete list of Prime Rib Sauce options to consider.

Preparing Your Prime Rib Roast

If you choose a bone-in prime rib, there are two simple ways to get it ready before cooking:

Have Your Butcher Do It: Most butchers will cut and tie the roast for you at no extra cost. It takes them just a few minutes, but it saves you quite a few. 

Do It Yourself: Use a sharp knife to separate the bones from the meat, then tie the roast and bones back together with kitchen twine. If you’re new to the technique, check out this helpful video  for visuals.

How To Reverse Sear Prime Rib

Cooking a standing rib roast is easier than it sounds. The perfect prime rib roast combines flavorful prime rib seasonings with the best cooking practices to help you nail your recipe. 

Here’s How To Cook Prime Rib with some photos to help you make this delicious prime rib recipe:

Preparation – Take the meat out of the refrigerator at least 4 hours before cooking, so it comes closer to room temperature. This step allows the meat to cook evenly on the inside and out. For a super crispy crust, coat the roast with kosher salt 24 hours ahead of time and store in the refrigerator uncovered.

Pre-heat The Oven – When ready to cook, pre-heat the oven to 200°F.

Add The Prime Rib Seasonings – Pat the roast dry. Using a small knife, make small slits all over the top of the roast, and insert slices of fresh garlic. Coat with olive oil, then rub with the prime rib rub. Place in a roasting pan, bones side down (fat side up).

Roast – Insert a digital thermometer into the thickest part of the roast, then cook according to the Temperature Chart below. 

Rest – Transfer the cooked prime rib to a cutting board and loosely cover with aluminum foil, then rest. Do not skip this vital step, as all the juice will run out. 

Reverse Sear: 15 minutes before serving, crank up the oven or crank up the stove heat. Place the roast back in the oven or skillet, and sear until a deep, rich crust forms (about 6-8 minutes). 

Serve – when ready to serve, cut off the butcher’s twine and use a sharp knife (this knife is the one I personally use and recommend) to slice against the grain. Each prime rib steak should be about 3/4 – 1″ thick. Serve immediately for best results.

Internal Temperature

Prime rib should be cooked according to internal temperature, not time. The chart below lists the final doneness temperatures. You’ll want to remove the roast from the heat before hitting your target temperature, since carryover cooking during the resting period will raise the temperature to your desired doneness.

• 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

Tip- Download our free Temperature Chart For Prime Rib printable for quick access while cooking. 

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:

If you need to rest your roast for more than 30 minutes, I recommend wrapping it tightly in foil, covering with a kitchen towel, and placing it in a cooler or another warm space. The cooler will insulate the roast and keep it at the proper temperature until you’re ready to serve, up to 90 minutes. 

If resting for under 30 minutes, just loosely tent with foil.

What To Do With Leftovers

Reheating: Reheating prime rib doesn’t have to dry it out. This How To Reheat Prime Rib guide covers seven proven methods — from oven to sous vide — so your leftovers stay tender and flavorful.

Leftover Prime Rib Recipes: Turn your roast into something new! A Prime Rib Sandwich, or Prime Rib Sliders, is my favorite way to enjoy leftovers, but you’ll find more ideas on my list of Recipes With Leftover Prime Rib. 

Storage: After cooling, place leftover prime rib in a zip-top bag or airtight container and refrigerate for up to 5 days. For the best results, slice only what you plan to eat right away and keep the Rest as a whole roast to lock in moisture.