prime rib reverse sear recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best prime rib reverse sear recipe

I’ve been making prime rib for my family for years, and it’s always a hit. The first time I tried the reverse sear method, I was hooked.

It’s a game-changer for anyone who wants to cook a perfect prime rib without all the fuss. The key to this recipe is cooking the meat low and slow, then finishing it off with a high-heat sear.

This method ensures that the meat stays tender and juicy throughout. My kids love when I serve it with a horseradish sauce, and my husband appreciates the fact that it’s so easy to make ahead of time.

I’ve even started serving it at our family gatherings, and it’s always the star of the show. The best part is that you can make it in advance and store it in the fridge for up to three days or freeze it for up to two months.

When you’re ready to serve, just slice it thinly and serve with your favorite sides. I’ve found that this recipe is perfect for any occasion, whether it’s a special holiday dinner or just a Tuesday night dinner.

The health benefits of this recipe are also a plus – prime rib is rich in protein and vitamins, making it a great choice for families who want to eat well without breaking the bank. Plus, the reverse sear method ensures that the meat stays moist and tender, which is essential for anyone who wants to avoid overcooking their meat.

Prime Rib Reverse Sear

4.7 from 1421 votes

This reverse sear method produces a perfectly cooked prime rib with a deep brown crust and a tender, juicy interior. The roast is first cooked low and slow to an even doneness, then seared at high heat for a flavorful finish.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Prime Rib

1 (4-5 pound) bone-in prime rib roast
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil

👨‍🍳Directions

1Remove the prime rib from the refrigerator 1 hour before cooking to bring it to room temperature.
2Pat the roast dry with paper towels.
3Preheat the oven to 225°F.
4In a small bowl, mix the salt, pepper, garlic powder, rosemary, and thyme.
5Rub the olive oil over the entire roast, then coat evenly with the seasoning mixture.
6Place the roast bone-side down on a rack in a roasting pan.
7Insert an instant-read thermometer into the thickest part of the meat without touching the bone.
8Cook until the internal temperature reaches 120°F for medium-rare, about 3 hours.
9Remove the roast from the oven and tent loosely with foil.
10Increase the oven temperature to 500°F.
11Let the roast rest for 20 minutes.
12Remove the foil and return the roast to the oven.
13Sear for 8 to 10 minutes until the crust is deep brown and the internal temperature rises to 130°F for medium-rare.
14Watch closely to prevent burning.
15Remove the roast from the oven and let it rest for 15 minutes before carving.
16Slice against the grain into thick pieces and serve immediately.

🔧Equipment

Roasting pan with rack
Instant-read thermometer
Chef’s knife
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 19g❤️Cholesterol: 150mg🧂Sodium: 900mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 52g

📝Notes

For best results, use a reliable instant-read thermometer to monitor doneness. Letting the roast rest after the initial low-temperature cook ensures even heat distribution before the final sear.

Watch Video Of How Prime Rib Reverse Sear Works

This prime rib reverse sear recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck dinner party.

The best part is that you can make it ahead of time and store it in the fridge or freezer until you’re ready to serve.

When reheating leftovers, simply slice them thinly and reheat them until warmed through – they’ll still be juicy and flavorful.

❓ Frequently Asked Questions About Prime Rib Reverse Sear

Q: What is prime rib?

Prime rib is a cut of beef that comes from the rib section of the animal. It’s known for its rich flavor and tender texture.

Q: What is reverse sear?

Reverse sear is a cooking technique where you cook the meat at a low temperature first, then finish it off with a high-heat sear. This helps to ensure that the meat stays tender and juicy throughout.

Q: Can I make prime rib in advance?

Yes, you can make prime rib in advance by cooking it low and slow on the day you plan to serve it, then finishing it off with a high-heat sear just before serving. Alternatively, you can cook it ahead of time and store it in the fridge for up to three days or freeze it for up to two months.

Q: How do I store leftover prime rib?

If you have leftover prime rib, you can store it in an airtight container in the fridge for up to three days or freeze it for up to two months. When you’re ready to serve, simply thaw the meat overnight in the fridge or reheat it in the oven until warmed through.

Q: Can I use any type of seasoning on my prime rib?

Yes, you can use any type of seasoning you like on your prime rib – just be sure not to overseason, as this can be overpowering.

Similar Posts