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The Perfect Reverse Sear Herb-Crusted Prime Rib Roast

A thick slice of medium-rare prime rib roast with a dark, seasoned crust resting next to the main roast on a white plate.
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Achieve a tender, juicy prime rib with a flavorful crust using the foolproof reverse sear method, ideal for your holiday centerpiece.

Ingredients

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  • 1 (5-7 lb) bone-in prime rib roast (Ribeye roast)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black peppercorns, freshly cracked
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature.
  2. Pat the roast completely dry using paper towels. This helps create a better crust.
  3. Prepare the herb rub: In a small bowl, combine the cracked black pepper, dried thyme, dried rosemary, and garlic powder.
  4. In a separate small bowl, mix the softened butter, olive oil, and Worcestershire sauce until combined.
  5. Spread the butter mixture evenly over the entire surface of the roast.
  6. Sprinkle the herb and pepper rub generously over the buttered surface. Press the rub gently into the meat.
  7. Place the roast, fat side up, on a wire rack set inside a sturdy roasting pan.
  8. Preheat your oven to 250 degrees Fahrenheit. This is the slow-roasting phase.
  9. Insert a reliable meat thermometer into the thickest part of the roast, avoiding bone contact.
  10. Roast the prime rib slowly until the internal temperature reaches 115 degrees Fahrenheit for medium-rare finish (or 120 degrees Fahrenheit for medium). This can take 3 to 5 hours depending on the size.
  11. Once the target low temperature is reached, carefully remove the roast from the oven.
  12. Increase the oven temperature to 450 degrees Fahrenheit.
  13. Place the roast back into the hot oven without reducing the heat. Roast for 10 to 15 minutes, or until the exterior crust is deep brown and crisp. Monitor closely to prevent burning.
  14. Remove the roast from the oven. Tent loosely with foil and let it rest for at least 20 minutes before slicing. The internal temperature will rise during resting.
  15. Slice against the grain and serve immediately.

Notes

  • For best results and a consistent temperature, consider using a sous-vide precision cooker for the initial low-temperature cook if you prefer that method over the oven.
  • If you are planning your weekly meals, this recipe is excellent for meal planning around a special event.
  • Always use a meat thermometer; guessing the doneness leads to inconsistent results.

Nutrition

Find it online: https://delicerecipe.com/foolproof-prime-rib-perfect-roast/