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Reverse Sear Prime Rib
This reverse sear method, which involves bringing the meat to temperature slowly in a low temp oven and then searing it quickly to lock in the flavor within a colorful crust, can help prevent overcooking the outside of the rib roast.
Helpful tip: having a probe thermometer is very helpful when roasting. Especially one you can leave in the roast and read the temperature easily, either from a display on the counter or remotely from your phone.
- Prep Time: 30 minutes
- Cook Time: 3 hours 35 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8–10 servings 1x
Ingredients
Scale
9 pounds Certified Angus Beef ® bone-in rib roast
2 tablespoons kosher or sea salt
1 tablespoon dried basil
1 tablespoon cracked black pepper
1 tablespoon dried tarragon (optional)
2 teaspoons dried flaked garlic
2 teaspoons dried flaked onion
Instructions
- Remove roast from refrigerator at least 30 minutes prior to roasting. Preheat oven to 300° F.
- In a small mixing bowl, combine salt, basil, pepper, tarragon, garlic onion. Coat rib roast evenly with seasoning blend. Place in a roasting pan fitted with a rack, bone side down.
- Roast 3 hours or until roast reaches 100° F internal temperature.
- Increase the oven temperature to 500° F. Sear for about 15 minutes or until the roast reaches and internal temperature of 115° F. (The oven may not reach the full 500° F by the time it is ready to remove.) Remove from oven and rest 20 minutes, tented with foil.
- Slice and serve, seasoning each slice with additional salt and pepper to taste.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.