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Reverse-Sear Prime Rib Roast

Reverse-Sear Prime Rib Roast

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"After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust."
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14 h 11 m servings 339 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
  2. Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
  3. Preheat oven to 200 degrees F (95 degrees C).
  4. Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
  5. Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
  6. Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
  7. Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

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Read all reviews 7
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you have to use this recipe. I only used pepper, salt and garlic rub but use what you want. The rock salt is important for a great crust. I cooked mine to 120. you can cook it from 115-125. Many...

I baked a 7.5lb prime rib at 190 degrees for about 5.5 hours and pulled it around 131. Carryover temp maxed at 134 after a few minutes (the lower the roasting temperature, the less the carryove...

This was a huge hit for the holiday! Took 4.5 hours for a 7.5 lb, but everyone raved about it. Made exactly as directed.

Great approach to delicious prime rib! Served it to a party of 25 and it got rave reviews by the prime rib enthusiasts. This is my go-to recipe for prime rib!

I cut slits in the roast and stuffed about ten cloves of garlic. It turned out great, flavorful, and excellent! Jill and Jim Baton Rouge

Used garlic with olive oil. In a paste. Roasted @ 225* in a convection oven. Still came out perfect, & cut the cooking time down some. Seared as directed tho.

It turned out perfect. I made a 9 pound and I gave it 4 and a half hours to come to room temp, I feel this is critical for a evenly cooked Prime Rib and was so evenly cooked with this method of ...

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