Classic Prime Rib (Reverse Sear)
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.
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.
Make Ahead: The reverse sear method allows you to make the roast 30-90 minutes ahead. The final high-heat roasting should be completed 6-15 minutes before serving, depending on the size of the roast.
Nutrition values are estimates for very generous portions for 4 people. They would reduce if serving 5.
Serving: 0g | Calories: 1017kcal | Carbohydrates: 1g | Protein: 46g | Fat: 90g | Saturated Fat: 38g | Cholesterol: 206mg | Sodium: 152mg | Potassium: 752mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 28mg | Iron: 5mg