Reverse Sear Prime Rib Recipe

If you’ve ever dreamed of serving up a perfectly cooked prime rib that’s juicy on the inside with a mouthwatering crust, then you’re going to want to try this Reverse Sear Prime Rib Recipe. I absolutely love how this method gives you full control over the doneness, and the butter-herb slather takes the flavor to a whole new level. Stick around—I’m sharing all my best tips so you can nail this show-stopper every single time.

Ingredients You’ll Need

These ingredients work together to bring out classic prime rib flavors with an herby, buttery twist. Here’s a quick glance at what you’ll need and why each one matters.

• Bone-in standing rib roast: The star of the show—a bone-in roast keeps the meat juicy and adds flavor.
• Kosher salt: Essential for seasoning deeply; don’t skimp here since you’ll salt overnight for best results.
• Butter, softened: Acts as a carrier for herbs and creates that irresistible crust during searing.
• Fresh rosemary and thyme: These fresh herbs amp up the aromatic notes and complement beef perfectly.
• Gaby’s Everyday Seasoning: Adds a unique blend of spices for a little extra punch—you can swap with your favorite steak seasoning too.
• Freshly cracked black pepper: Gives the beef a little bite and texture contrast.

Variations

I love making this recipe my own depending on the occasion or what’s fresh in the garden. Feel free to mix things up to keep it exciting and suited to your taste!

• Herb Variations: Sometimes I swap rosemary for sage or add minced garlic into the butter mixture for an extra layer of flavor.
• Seasoning Swaps: If you don’t have Gaby’s seasoning, a blend of smoked paprika, garlic powder, and onion powder works beautifully.
• Smoker Option: When I’m feeling adventurous, I use a smoker instead of the oven at low heat for that subtle smokiness.
• Smaller Roasts: This technique scales well—just adjust roasting time based on weight to avoid over or under cooking.

How to Make Reverse Sear Prime Rib Recipe

Step 1: Salt Overnight and Let It Rest

This first step is a game-changer. I learned that seasoning the roast generously with kosher salt and letting it sit uncovered (or loosely wrapped) in the fridge overnight really intensifies the beefy flavor and helps dry out the surface for a better crust later. When you take it out the next day, make sure to let it come to room temperature—usually about an hour. Trust me, patience here makes all the difference!

Step 2: Butter-Herb Slather

While the roast’s warming up, mix your softened butter with fresh rosemary, thyme, the seasoning blend, and cracked pepper. This herb butter gives your roast a subtly fragrant layer of fat that seals in moisture and flavors as it slowly roasts. Don’t rush this—spread it on evenly all over the roast for the best effect.

Step 3: Slow Roast Low and Slow

Preheat your oven (or smoker) to a gentle 200°F. Place the roast in a large pan and slow roast until your internal temp hits 115°F for that perfect medium-rare. This usually takes about 3 ½ to 4 hours for a 10-pound roast. Keep a digital probe thermometer handy—you want to be patient and precise here. This low-and-slow approach ensures juiciness and even cooking.

Step 4: Rest Before the Sear

Once your roast hits the magic 115°F, pull it out and tent loosely with foil. Rest it for about 20 minutes. I know it’s tempting to jump right in, but resting lets the juices redistribute so everything stays juicy when you sear.

Step 5: Sear the Exterior

Heat a large cast iron skillet over high heat until it’s smoking hot. Then carefully place the roast in the pan and sear it on all sides for 1-2 minutes each. This step creates the beautifully caramelized crust you’re craving. I learned early on not to skip this because it’s what transforms the whole experience from good to mind-blowing.

Step 6: Final Rest and Carve

After searing, let the roast rest another 3-5 minutes to allow the crust to set. Then carve away the ribs and slice into half-inch thick pieces. Serve immediately for the best experience—your family or guests will be blown away, guaranteed.

How to Serve Reverse Sear Prime Rib Recipe

Garnishes

I like to keep it classic with a sprinkle of flaky sea salt on top right after slicing to enhance the crust’s flavor. Fresh thyme sprigs on the platter add a nice aromatic touch and make the presentation pop. Sometimes a dollop of horseradish sauce on the side adds just the right zing.

Side Dishes

For sides, I almost always go with creamy mashed potatoes or garlic roasted baby carrots. Yorkshire puddings are a fun traditional choice if you’re feeling fancy. A simple green salad with lemon vinaigrette also works well to cut through the richness.

Creative Ways to Present

For special celebrations, I like to carve the prime rib right at the table—there’s something so impressive about that moment. You can also plate individual servings over a smear of horseradish cream with microgreens on top for an elegant restaurant vibe.

Make Ahead and Storage

Storing Leftovers

Leftover prime rib is a blessing. I wrap slices tightly in foil or plastic wrap and store them in an airtight container in the fridge. They keep well for up to 3 days if you want to enjoy the magic beyond the initial meal.

Freezing

I’ve frozen leftover slices before by wrapping each piece individually in parchment and then foil. Frozen beef keeps quality for about 2-3 months. Just thaw slowly in the fridge the day before.

Reheating

When reheating, I prefer low and slow in the oven at 275°F, covered loosely with foil to keep moisture in, just until warmed through—usually about 15 minutes depending on thickness. This helps maintain tenderness without drying out.

FAQs

Final Thoughts

This Reverse Sear Prime Rib Recipe has become my go-to whenever I want to impress without stress. It’s dependable, incredibly flavorful, and always gets me compliments. I hope you enjoy making it as much as I do—and remember, the most important ingredient is patience. Give it a try, and soon you’ll have your own family and friends begging for seconds!

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