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The Perfect Reverse Sear Prime Rib Roast for a Show-Stopping Dinner

A cross-section of a beautifully roasted prime rib showing a perfect medium-rare center and herb crust.
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Follow this simple, step-by-step guide to cook a juicy, tender prime rib roast with a flavorful, crisp crust. This foolproof method removes the stress from cooking impressive beef for holidays or special occasions.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast, tied
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black peppercorns, freshly cracked
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup beef broth (for pan)

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking. Pat the roast completely dry with paper towels.
  2. In a small bowl, combine the kosher salt, cracked pepper, rosemary, thyme, minced garlic, onion powder, and garlic powder.
  3. In another small bowl, mix the olive oil and Dijon mustard. Brush this mixture evenly over the entire surface of the roast.
  4. Rub the herb and salt mixture generously over the mustard coating on the roast.
  5. Place the roast, fat-side up, on a wire rack set inside a roasting pan. Do not cover.
  6. Preheat your oven to 250°F (120°C). This is the slow-roast phase.
  7. Place the roast in the preheated oven. Cook until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare. Use a reliable meat thermometer inserted into the thickest part of the meat, avoiding the bone. This can take 3 to 5 hours depending on size.
  8. Once the target internal temperature is reached, carefully remove the roast from the oven. Increase the oven temperature to 450°F (230°C).
  9. While the oven heats, pour the beef broth into the bottom of the roasting pan to prevent drippings from burning.
  10. Return the roast to the 450°F (230°C) oven. Sear for 10 to 15 minutes, or until the exterior crust is deep brown and crisp. Monitor closely to prevent burning.
  11. Remove the roast from the oven. Tent loosely with foil and let it rest for at least 20 minutes before slicing against the grain.
  12. Serve immediately with your favorite sides, like a creamy horseradish sauce. This method is superior to many meal planning approaches when you want a truly memorable meal.

Notes

  • For the best results and a crisp crust, allow the roast to air-dry uncovered in the refrigerator overnight after applying the rub.
  • If you are new to cooking large roasts, using a high-quality instant-read thermometer is the key to success. This is a simple technique that delivers restaurant quality beef.
  • If you are considering options like meal delivery companies, remember that preparing a centerpiece like this yourself offers unmatched flavor and satisfaction.

Nutrition

Find it online: https://www.purecookingjoy.com/perfect-reverse-sear-prime-rib-recipe/

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