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Juicy slices of reverse sear prime rib served with mashed potatoes, green beans, and horseradish sauce on a plate. A perfect holiday dinner.
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5 from 2 votes

Reverse Sear Prime Rib - Slow Roasted & Seared for Perfection

The Reverse Sear Prime Rib method delivers perfectly even doneness from edge to edge, locking in all those flavorful juices for a tender, melt-in-your-mouth interior. The slow roast builds rich flavor, while the final high-heat sear creates a beautifully caramelized crust. It’s the foolproof way to serve a show-stopping prime rib. Perfect for holidays, gatherings, and any special occasion.
Prep Time15 minutes
Cook Time3 hours 40 minutes
Dry brine1 day
Total Time1 day 3 hours 55 minutes
Course: dinner
Cuisine: American
Keyword: prime rib, prime rib recipe, prime rib with fresh herbs, prime rib with herbs, reverse sear prime rib, reverse sear prime rib recipe
Servings: 8 people
Author: Olivia Ribas

Ingredients

  • 6 lbs bone-in prime rib roast have butcher remove the bone and tie it back on - easier to carve but keeps flavor.
  • 3 tablespoons Worcestershire sauce
  • 3 large garlic cloves minced
  • 1 tablespoon fresh rosemary leaves finely chopped
  • 1 tablespoon fresh sage leaves finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt Windsor or Morton’s brand*
  • ½ tablespoon black pepper
US Customary - Metric

Instructions

Prepare the Roast:

  • If your butcher removed and tied the bone back on, leave it tied. Pat the entire roast dry with paper towels.
    Patting dry a raw prime rib roast with a paper towel on a wire rack to remove moisture before roasting for the reverse sear prime rib.
  • Lightly score the fat cap with small shallow cuts (don’t cut into the meat). This helps seasoning penetrate.
    Scoring the fat cap of a raw prime rib roast on a wire rack to prepare it for reverse searing.

Season and Dry Brine:

  • Rub the roast all over with Worcestershire sauce.
    Raw prime rib roast on a wire rack being coated with Worcestershire sauce for the reverse sear prime rib recipe.
  • In a small bowl, mix garlic, rosemary, sage, thyme, salt, and pepper.
    Fresh herbs and seasoning in a white bowl, ready to rub over the prime rib for roasting.
  • Rub the seasoning mixture evenly over all sides of the roast. If the string loosened, tie the roast again with kitchen twine.
    Raw prime rib roast on a wire rack, marinated with Worcestershire sauce and herbs, ready for the reverse sear method
  • Place the roast on a wire rack set inside a baking sheet. (Optional but helpful: Line or wrap the baking sheet with aluminum foil before placing the rack on top. This makes cleanup easier and helps catch any drips.)
    seasoned roast on a wire rack set inside a baking sheet.
  • Leave uncovered in the fridge overnight (at least 12 hours, up to 24 hours). This dry brine seasons deeply and dries the surface for a better crust.

Remove From Fridge & Insert Thermometer:

  • Take roast out of the fridge 1 hour before cooking to take the chill off. Insert a probe thermometer into the center of the thickest part (avoid bone and fat).
    Thermometer inserted into a prime rib roast, ready to go in the oven for perfect reverse sear cooking.

Slow Roast (Reverse Sear Part 1):

  • Preheat oven to 250°F (121°C). Place the roast (still on the rack set inside the foil-lined baking sheet) in the center of the oven.
  • Roast until the internal temperature reaches 115°F (46°C) for medium-rare. This usually takes about 3 to 3.5 hours, but time may vary by oven and roast shape. Keep in mind that the beef will keep cooking a bit even after it’s out of the oven, thanks to residual heat.

Rest the Roast (Very Important):

  • Remove roast from the oven, tent it loosely with aluminum foil and let it rest for 30 minutes while the oven preheats. Resting prevents juices from pushing out during the high-heat sear.
  • Increase oven temperature to 500°F (260°C).

High-Heat Sear (Reverse Sear Part 2)

  • Once the oven is preheated, return the roast (without out the foil on top) and cook until it reaches: 130°F (54°C) internally for medium-rare. This takes about 5-10 minutes. Please, watch carefully because the temperature rises quickly during this step.
  • Once it’s done cooking, you can serve it immediately, no resting needed. To carve, cut the kitchen string and remove the bone section. Slice the roast against the grain into ½–1 inch slices. Serve immediately with your favorite sides and sauces.
    Prime rib plated with mashed potatoes, green beans, and creamy horseradish sauce — a perfect holiday dinner.

Notes

*If using table salt, use 1 ½ teaspoons (much stronger).
Refrigerate: Let the prime rib cool completely, then store leftovers in an airtight container or wrap them tightly in foil or plastic wrap. Keep in the fridge for up to 4 days.
Freeze: For longer storage, slice the roast and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 3 months.
Reheat: To keep it juicy, reheat gently. Place slices in a baking dish with a splash of beef broth, cover with foil, and warm in a 275°F (135°C) oven until just heated through (about 10–15 minutes). Avoid the microwave. It can make the meat tough and dry.
Tip: Always store and reheat your prime rib before adding sauce or gravy. Add it right before serving to keep the flavors fresh and the texture perfect.

Nutrition

Serving: 1/8 | Calories: 411kcal | Carbohydrates: 2g | Protein: 57g | Fat: 19g | Cholesterol: 138mg | Sodium: 575mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 22mg