For our Sunday roast, we went with a foolproof reverse sear method – cooking the roast low and slow then finishing with an incredibly high heat – to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.
| Level: | Easy |
| Total: | 10 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 3-rib standing rib roast (7 to 8 pounds)
- 2 cloves garlic, thinly sliced
- 1/4 cup kosher salt
- 2 tablespoons black or tricolor peppercorns, coarsely ground
Instructions
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1142 |
| Total Fat | 99 g |
| Saturated Fat | 41 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 58 g |
| Cholesterol | 251 mg |
| Sodium | 995 mg |
Reviews
I made a 6.32 lb boneless roast. It temped at 120 degrees in two hours. I let it rest for an hour, put it back in the oven for the 10 to 15 minutes and it turned out wonderful! I didn’t think to take a pic but I will definitely use this recipe again. Maybe a new Holiday tradition!
This is the very best prime rib I’ve ever made. It was easy as long as you leave the time for it. Very simple and the comes out PERFECT! HIGHLY recommend.
This was great for Christmas dinner. We had a 10lb roast with 4 ribs. Cooked 250 degrees for 3.5 hours, and when I checked the temp was 145. Took it out and just because of cooking side dishes it sat for 1 hour 15 minutes. I then put in at 500 for 10 minutes and it was a perfect rare to medium rare. I did use my own “rub” with salt, garlic, thyme, rosemary, and sweet basil. It was delicious.
I used this reverse sear method on a boneless prime rib. I cooked to an internal temperature of 125 degrees. Let it rest uncovered for 1 hour, then roasted it at a high heat for 10 minutes. It was a perfect pink medium rare to medium all the way through. No overcooked parts at all.
Followed the instructions all the way yesterday. Roast turned out perfect. Even my son said so and he’s pretty particular. I will use this recipe whenever I make Prime Rib for now on.
Phenomenal, except may not be best method for a smaller roast. 2 lbs 13 oz roast was a bit overdone, more medium to medium-well, and was on the cooler side. Makes sense because it was smaller. It was excellent otherwise. Definitely will do with a larger roast, so easy!
5 bone 15 pound took 4 hours 15 minutes to reach 120 degrees. I let it rest one hour and it went up ten degrees. Finished it for ten minutes at 500 and it was a perfect juicy rare/med rare. Take it up to 125 degree if you want more medium. Thanks for the reverse sear method, this will be my “go to” prime rib recipe from now on.
I making this for Christmas but my roast is 9 pounds so how long does it need to cook at 250 degrees?
Jeannie in Saint Marys
Delayed Christmas Day roast . Thank you Covid. Just made this last night, almost perfect!! Even color all over no more well done anywhere! I didn’t see a comment which said 5 lb roast for 3 hrs. I should have done that. I cooked for 2.5 hrs. For 5 lb.
I cooked until internal was just 120 degrees it did rise I rested and sear at 500 made the most beautiful roast. However I should have cooked about half an hour more I took the center piece. . It was more pink than what I prefer.
Will use this again and aim for 130 degrees in middle for a more medium roast. Tell me please if this is too high as it was $100 piece of meat
Sorry if I offend that this was a little to rare for me.
PS I used the kitchen network recipe for popovers and they were also wonderful.
Both are my new go to for Christmas Day roast and popovers.
I cooked until internal was just 120 degrees it did rise I rested and sear at 500 made the most beautiful roast. However I should have cooked about half an hour more I took the center piece. . It was more pink than what I prefer.
Will use this again and aim for 130 degrees in middle for a more medium roast. Tell me please if this is too high as it was $100 piece of meat
Sorry if I offend that this was a little to rare for me.
PS I used the kitchen network recipe for popovers and they were also wonderful.
Both are my new go to for Christmas Day roast and popovers.
Please quit leaving reviews without bothering to write a review. Your stars are absolutely worthless to anyone.