Classic Prime Rib (Reverse Sear) Recipe
This classic prime rib recipe uses the reverse-sear method to create mouth watering, medium-rare meat throughout the entire roast. It doesn't get better than that.
Prep Time5 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 15 mins
Servings (change as needed): 4
- 1 prime rib of beef, well marbled, about 3 pounds (2 ribs/bones)
- 2 garlic cloves, sliced into thin slivers
- Optional: 2 tsp Dijon mustard and fresh or dry thyme
- kosher salt and pepper
Preheat oven to 250F.
PREPARE ROAST: Insert garlic slivers into roast all over between meat and fat (separate with fingers and slip in garlic). If using Dijon, smear it all over roast. Season liberally with kosher salt and pepper. Sprinkle on thyme if using. Place roast, bone side down, in shallow pan lined with foil (for easier clean up).
START ROASTING AT LOW TEMP: Roast in oven for about 2 to 2 1/4 hours or until temperature on instant thermometer reaches 120F for medium rare (you'll be cooking it longer later on). Or 130F for medium. Remove roast, cover loosely with foil and let it rest for at least 30 minutes and up to 90 minutes.
FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F. 10 minutes before you're ready to serve, place roast in hot oven. Roast for 6-10 minutes (or a bit longer if roast is bigger) until exterior browns nicely. Temperature of meat should rise to 130F for medium rare. Or 140F for medium.
SLICE AND SERVE: On cutting board, turn roast on side and slice off bones. Then turn meat cut side down on board and slice as desired. Remove garlic slivers. Serve immediately with gravy or au jus.