Roasted and Reverse Seared Prime Rib Recipe
Slow-roasted at a low temperature and finished with a powerful sear, this prime rib delivers even doneness and a deeply browned crust. The reverse-sear method ensures tender, juicy beef from edge to center with bold, classic flavor.
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Servings: 12 people
Calories: 650kcal
Ingredients
- Kosher salt and freshly ground black pepper
- 1 standing rib roast prime rib, 3 to 12 pounds (1.3 to 5.4 kg; see note)
Instructions
- Set the oven to its lowest possible temperature, ideally 150°F (66°C). If your oven cannot maintain that low setting, use the lowest available temperature (some models only go down to 250°F / 121°C). Season the rib roast generously on all sides with kosher salt and freshly ground black pepper.
- Position the roast fat-side up on a V-rack inside a large roasting pan, or place it on a wire rack set over a rimmed baking sheet. Transfer to the oven and cook slowly until the center reaches the desired internal temperature when checked with an instant-read thermometer: 120–125°F (49–52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. At 150°F, this process typically takes 5½ to 6½ hours; at 250°F, expect approximately 3½ to 4 hours.
- Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest in a warm area of the kitchen for at least 30 minutes and up to 1½ hours, allowing the juices to redistribute evenly throughout the meat. During this resting period, increase the oven temperature to its highest setting, between 500 and 550°F (260–288°C).
- About 10 minutes before serving, uncover the roast and return it to the hot oven. Roast until the exterior develops a deep brown color and a crisp crust, about 6 to 10 minutes. Remove from the oven, carve immediately, and serve while hot.
Notes
This method is suitable for prime rib roasts ranging from two to six ribs. Plan for approximately 450 g / 1 lb of bone-in roast per person, noting that each rib typically weighs between 1.5 and 2 pounds. For optimal flavor and texture, choose a high-quality cut such as dry-aged prime-grade beef or a well-marbled grass-fed roast.
For a deeper crust and more developed flavor, season the roast generously with salt at least one day in advance. Place it uncovered on a rack in the refrigerator to air-dry; it can remain this way for up to four days before cooking. If timing shifts and the roast finishes well ahead of serving, it can be gently reheated by placing it in a 200°F (93°C) oven for about 45 minutes before proceeding with the final high-heat sear.
Nutrition
Calories: 650kcal