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Foolproof Reverse Sear Prime Rib Recipe: Juicy, Tender, with a Perfect Herb Crust

Close-up of a juicy, medium-rare prime rib roast with a dark herb crust, sliced and resting on a white plate.
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Make a restaurant-quality prime rib roast at home using the reverse sear method. This guide ensures a juicy, tender result with a flavorful, crisp herb crust, perfect for your next holiday dinner or special occasion.

Ingredients

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  • 1 (5-7 lb) bone-in prime rib roast, tied
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 cup beef broth (for pan)

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking to let it come closer to room temperature.
  2. Preheat your oven to 250°F (120°C). This is the slow-roast phase.
  3. In a small bowl, combine the kosher salt, pepper, garlic powder, rosemary, and thyme to create the dry rub.
  4. Pat the entire roast dry with paper towels. Rub the Dijon mustard evenly over the entire surface of the beef.
  5. Sprinkle the herb and spice rub generously over the mustard coating. Press the seasoning onto the meat so it adheres well.
  6. Place the roast, fat-side up, on a rack set inside a roasting pan. Pour the beef broth into the bottom of the roasting pan (this helps keep the oven moist).
  7. Roast slowly until the internal temperature reaches 115°F (46°C) for medium-rare. This can take 3 to 5 hours depending on the size of your roast. Use a meat thermometer inserted into the thickest part of the meat, avoiding bone.
  8. Once the target internal temperature is reached, remove the roast from the oven. Let it rest for 15 minutes while you increase the oven temperature to 500°F (260°C).
  9. Place the roast back into the 500°F (260°C) oven. Sear for 8 to 10 minutes, or until the exterior crust is deep brown and crisp. Watch closely to prevent burning.
  10. Remove the prime rib from the oven. Tent loosely with foil and let it rest for at least 20 minutes before slicing. The internal temperature will rise to your desired final temperature (around 130°F for medium-rare).
  11. Slice against the grain and serve immediately with pan drippings or horseradish cream.

Notes

  • For the best crust and flavor, consider dry-brining the seasoned roast uncovered in the refrigerator overnight.
  • Always use a reliable meat thermometer to gauge doneness; visual cues are not dependable for large roasts.
  • If you prefer a bone-in prime rib roast, cooking time may increase slightly.

Nutrition

Find it online: https://tastethisplate.com/foolproof-reverse-sear-prime-rib-recipe/