Reverse Sear Prime Rib is so easy to make, everyone should try this failproof method at least once!
The term “reverse sear” is not as intimidating as it sounds. For many home cooks, just the possibility of improperly cooking an expensive cut of meat is enough to get them nervous. But this recipe for reverse-seared prime rib is so easy to cook, it’ll taste like it came from a fancy steakhouse! It’s tender and juicy with just the right amount of seasoning. For a perfect, buttery prime rib, try this recipe, it may just become your go-to method.
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What is Reverse Sear?
The reverse sear method can be used on any thick cut of meat. Just work backward from a regular roast recipe! Season, bake, then oven or pan-sear. Then sit back and enjoy the mouth-watering results! Reverse sear creates more control over managing the internal temperature, so the meat doesn’t get under or overcooked. Serious steak lovers find a reverse sear method ensures consistent results regardless of the actual cooking method. Low and slow is the key here!
Perfect Prime Rib
- Caramelized on the outside with all the juices sealed on the inside, reverse searing is becoming a popular, no-fail cooking method!
- Bone-in or boneless cuts of meat, especially big cuts over 5 pounds benefit from this cooking method because it’s nearly foolproof.
- The beauty of this system is that it can be ready whenever you are ready to serve it. Simply cook beef & allow to rest until right before serving. Prep all other food including gravy, then pop it in the oven shortly before serving and slicing!
Picking the Best Prime Rib
For the best prime rib, look for heavy, evenly colored roasts with a cap of creamy white fat. There should be extensive fat marbling throughout so it stays juicy.
Ingredients and Variations
BEEF: Bone-in vs boneless? Both cuts of meat will produce excellent results as they are nearly identical. The only true difference is that a boneless prime rib is easier to cut and the bone-in prime rib insulates the meat as it cooks making it more tender.
SEASONINGS: This recipe uses the Best Beef Brisket Rub, but feel free to create your own signature seasoning combination or try an Italian Dressing Mix, or a tasty Jerk Seasoning. For an ultra-savory flavor, brush on some hickory flavored liquid smoke.
How to Make Reverse Sear Prime Rib
It’s possible to do the reverse sear method in a Traeger, Green Egg, or pellet smoker if desired, but this recipe covers the oven method. Here’s a quick breakdown of the steps:
- Rub meat with olive oil & massage dry rub into it.
- Roast (per recipe below) then test temperature.
- Remove from oven and allow to rest. Save drippings for au jus or a creamy gravy.
- About 45 minutes before serving time, move roast to a clean baking sheet. Sear for 13-17 minutes or until the internal temperature reaches 120° F.
- Remove from oven and let the roast rest again for 15-30 minutes.
PRO TIP: Regardless of the size of the prime rib, the rule is to roast for 1 hour per pound at a low heat. Check the internal temperature every 30 minutes after the first couple of hours to avoid overcooking.
How To Make Gravy From Drippings: Pour drippings into a saucepan and heat over medium heat. Combine 1/2 cup water or broth with 1/2 cup flour and whisk until smooth. Slowly pour flour mixture into heated drippings, whisking continuously. Stir until thickened and season with salt & pepper to taste.
How to Store
Store leftovers in thick slices in a covered container in the refrigerator. Do not store in one large piece to avoid bacteria that may develop if the meat is not fully cooled. Reverse seared prime rib will last about 4 days in the refrigerator. Eat leftovers in a Philly Cheesesteak Sandwich or an Open Faced Roast Beef Sandwich. Or slice and top a bed of greens for an easy power lunch at work!
Other Roast Recipes To Try!
- Picanha Roast – full of flavor.
- Best Pot Roast – a classic roast!
- Sous Vide Prime Rib Roast – cooked consistently throughout.
- Prime Rib Roast – delicious and easy!
Reverse Sear Prime Rib
- 5-10 pounds prime rib roast standing roast (or any size)
- 3 Tablespoons olive oil or to coat
- 3-4 Tablespoons beef brisket rub* or to coat (see note for homemade rub)
- Allow meat to rest at room temperature for about one hour. Preheat oven to 200-225°F.
- Rub roast with olive oil, then rub with beef brisket rub into all sides of the roast.
- Add roast to a roasting pan with bone side down.
- Place roast in oven, bake until beef reaches an internal temperature of 100°F on a digital thermometer, approximately 3-3 ½ hours (possibly more for a larger roast).
- Once removed from the oven, transfer roast to a cutting board to rest. Use drippings to make a gravy. Rest the roast, uncovered, for a minimum of 30 minutes, up to a couple hours. The roast will rise to about 110°F while resting
- About 45 minutes prior to serving time, preheat oven to 425°F (or BBQ it if preferred).
- Allow roast the rest until about 30 minutes prior to serving time. Put roast on a clean baking tray and bake for 13-17 minutes, until it reaches 120°F.
- Rest roast for 15-30 minutes, until it reaches 125-130°F, before slicing.
- 1 Tablespoon garlic powder
- 2 teaspoons pepper
- 1 teaspoon paprika
- 1 Tablespoon kosher salt.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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