Print

Perfect Reverse-Sear Prime Rib Roast Recipe for Juicy Tender Crust

reverse-sear prime rib roast - featured image
Print Recipe

A foolproof reverse-sear method for prime rib roast that delivers a juicy, tender crust with perfectly cooked, flavorful beef. Ideal for special occasions and impressing guests.

Ingredients

Scale
  • 4 to 5 pounds bone-in prime rib roast
  • Kosher salt, generous amount
  • Freshly ground black pepper, coarse grind
  • 4 to 5 garlic cloves, minced
  • 2 to 3 sprigs fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (optional)
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon mustard powder (optional)

Instructions

  1. Remove prime rib from fridge at least 1 hour before cooking to bring to room temperature. Pat dry thoroughly with paper towels.
  2. Rub entire roast with olive oil, then coat evenly with kosher salt and freshly ground black pepper. Sprinkle minced garlic, chopped rosemary, onion powder, and mustard powder over the roast and press gently into the meat.
  3. Preheat oven to 225°F (107°C). Place roasting rack inside a shallow pan or baking sheet.
  4. Place roast on rack and insert meat thermometer into thickest part, avoiding bone. Roast until internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare, about 2 to 2.5 hours. Check temperature after 1.5 hours.
  5. Remove roast from oven and tent loosely with foil. Let rest for 20 minutes to redistribute juices.
  6. While resting, heat cast iron skillet over high heat until smoking hot. Add 1 tablespoon olive oil and butter to pan.
  7. Sear roast carefully in skillet, 1-2 minutes per side, until deep golden-brown crust forms. Use tongs to turn gently without piercing meat.
  8. Transfer roast to cutting board and rest for another 10 minutes before slicing and serving.

Notes

Bring roast to room temperature before cooking and pat dry to ensure a good crust. Use a reliable digital thermometer to avoid overcooking. Rest the meat twice: after roasting and after searing to keep it juicy. If browning too fast during sear, reduce heat. Avoid nonstick pans for searing as they don’t develop crust well. Deglaze pan after searing for a quick sauce if desired.

Nutrition

Keywords: prime rib, reverse sear, roast beef, holiday roast, juicy prime rib, tender crust, beef roast, special occasion, easy prime rib

Find it online: https://twirltaste.com/perfect-reverse-sear-prime-rib-roast-recipe-for-juicy-tender-crust/