Reverse Sear Prime Rib

Mastering the art of preparing Reverse Sear Prime Rib is easier than you think! This technique involves slow-roasting the prime rib first, then blasting it with high heat to get that beautiful, golden-brown crust. You will get a beautifully tender, juicy, and evenly cooked prime rib every single time.

Course Main

Cuisine American

Diet Gluten Free

Keyword Holiday

Prep Time 5

Cook Time 4 30

Total Time 4 35

Servings

Calories 406kcal

Author Wendy Polisi

Ingredients

1 standing bone-in rib roast 6 to 10 pounds
Salt and fresh ground black pepper

Instructions

Season the meat generously with salt and pepper. Use about a tablespoon of salt per 5 pounds.
Place on a rack set on a rimmed baking sheet and set in the refrigerator uncovered overnight, or up to three days.
Remove from the refrigerator, and let it sit at room temperature for at least an hour.
Preheat the oven to 200° F. Lightly season the meat again with salt and pepper.
Place the roast with the fat side up on a rack in a large roasting plan.
Cook until the internal temperature registers 120° F - 125° F on a meat thermometer for medium-rare, about 3 ½ to 4 hours.
Remove from the oven and tent tightly with aluminum foil. Allow to rest for at least 30 minutes.
While the meat is resting, turn the oven to 550° F.
Remove the foil, and place the roast in the oven.
Cook for 5 to 10 minutes, until browned and crisp.
Carve and serve immediately.

Nutrition