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sliced prime rib
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Reverse Sear Prime Rib

This reverse sear prime rib is slow-roasted at a low temperature, then finished with a quick high-heat sear for juicy, evenly cooked beef and a rich, golden crust - perfect for holidays and special occasions!
Prep Time15 minutes
Cook Time3 hours 30 minutes
Additional time1 day 2 hours 30 minutes
Total Time1 day 6 hours 15 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 8 servings
Author: Nora from Savory Nothings

Ingredients

  • 1 (6-pound) bone-in standing rib roast fat trimmed to about ½ inch
  • kosher salt
  • freshly ground black pepper

Optional

  • 4 tablespoons unsalted butter softened
  • fresh rosemary and/or thyme

Instructions

  • Before you begin (important timing notes):
    This recipe is mostly hands-off, but it does need a little planning ahead. Please take a moment to read through the steps so you can give the roast the time it needs.
    Salt the roast 24 hours ahead for the best flavor and texture.
    Plan for about 2 hours resting at room temperature before cooking.
    Low-roast time is 3–4 hours, depending on oven temperature and roast size.
    A long rest (30–60 minutes) happens before the final sear.
    The final sear is quick (5–10 minutes), followed by a short rest before slicing.
    Most of the time is passive, but this isn’t a last-minute dish. If you follow the full 24-hour dry-salting step, plan on about 30 hours from start to serving.
    ingredients for a prime rib roast
  • Seasoning (ideally 24 hours ahead):
    Ideally 24 hours before cooking, generously season the rib roast on all sides with kosher salt. Place the roast on a rack set over a baking sheet and refrigerate loosely covered so air can circulate, safely distanced from other food, to allow the surface to dry and the salt to penetrate deeply into the meat.
    Note: This step is essential for flavor and for developing a good crust later. If you're short on time, do this step for the maximum amount of time you have available.
    1 (6-pound) bone-in standing rib roast, kosher salt
    salting a prime rib roast
  • Preparation before roasting:
    Remove the roast from the refrigerator around 2 hours before cooking to allow it to come to room temperature.
    If using the butter option, mix the softened butter with freshly ground black pepper and optional herbs. Slather evenly over the roast.
    If not using butter, simply season the roast generously with black pepper.
    freshly ground black pepper, 4 tablespoons unsalted butter, fresh rosemary and/or thyme
    buttering a prime rib roast
  • Prepare for roasting:
    Preheat the oven to 200°F–225°F. (Some ovens struggle to hold very low temperatures - choose the setting your oven maintains most consistently.)
    Place the roast fat side up on a roasting rack set in a large roasting pan, or on a wire rack set inside a rimmed baking sheet. Insert a meat thermometer into the thickest center portion of the roast, avoiding the bone.
    prime rib roast ready for roasting
  • Low-temperature slow roast:
    Place the roast in the oven and roast until the internal temperature reaches your preferred level you are comfortable with. These temperatures refer to the point at which the roast is removed from the low-temperature oven before the final high-heat sear:
    Rare: pull at 120–125°F
    Medium-rare: pull at 130°F
    Medium: pull at 135°F
    USDA recommended minimum: 145°F, followed by a 3-minute rest (skip the reverse sear)
    After resting and the final sear, the internal temperature will rise slightly.
    Estimated timing
    At 225°F: about 30 minutes per pound
    At 200°F: about 30–45 minutes per pound
    Total cook time will typically be 3 to 4 hours, but always rely on temperature, not the clock.
    roasted prime rib
  • Resting (critical for juicy meat):
    Remove the roast from the oven and place it on the counter, lightly tented with foil. Let it rest at room temperature for 30 to 60 minutes.
    This rest allows juices to redistribute and ensures even cooking before the final sear.
    resting tented prime rib roast
  • High-temperature searing:
    Increase the oven temperature to 450-500°F.
    This step can produce smoke. Open windows, turn on exhaust fans, remove pets and kids from the kitchen and take precautions as needed. If excessive fat has collected in the roasting pan, transfer the roast to a clean pan to minimize smoking.
    Once the oven is fully preheated, return the roast to the oven and sear for 5 to 8 minutes, just until a deep brown crust forms. Watch closely and remove the roast as soon as it is deeply browned.
    seared prime rib roast
  • Final rest and serving:
    Remove the roast from the oven and let it rest for a few minutes. Carve into slices and serve immediately.
    serving sliced prime rib roast

Notes

  • Food safety note: The USDA recommends cooking beef roasts to an internal temperature of 145°F, followed by a 3-minute rest (no final sear.) Many cooks choose to serve prime rib at lower temperatures (such as medium-rare) because it is traditionally prepared this way. For personal food safety concerns, cook to the temperature you are most comfortable with.
  • Trim, don’t remove, the fat cap: About ½ inch protects the meat and adds flavor.
  • Ventilation matters: The final sear can smoke—plan ahead.
  • Slice against the grain for the most tender results.