If I could cook prime rib roast every day of my life, it would be like winning the ingredient jackpot. As a chef, I’m often tasked with making basic ingredients taste good, but a standing rib roast? That’s no underdog. We’re talking the best in show. I like that it’s big and proud, finicky but not fussy.
There’s nothing like that first juicy ass bite of medium rare steak. It’s primal.
A reverse sear is the ultimate cooking method for a high quality piece of meat. You absolutely do not want to overcook it or have any gray area. The best way to achieve a perfect blushing medium rare from edge to edge is to cook it low and slow. A quick sear at the end completes the experience with a roasty brown crust.
And if there’s one thing you should serve it with, it’s a fresh horseradish sauce. Just like with wasabi and sushi, you want to really taste and smell every last bite.
Buckle up because you are in for a wild ride. We are talking all things prime rib roast! First, let’s look at the steps involved with the reverse sear method.
Ingredients Needed for Prime Rib Roast
You can make this roast with pantry staples, but I also recommend the horseradish sauce (ingredients pictured above).
- One 10-pound prime rib roast (4 ribs): I like to get a cut that is bone-in and tied; the bones create a natural roasting rack for the beef.
- Unsalted butter – You want slightly soft butter. You can quickly soften a stick of butter by placing inside the waistband of your pants against your skin or microwaving on the defrost setting for about 15 seconds.
- All-purpose flour – You can leave off the flour if you plan on drying the meat, uncovered overnight in the refrigerator. Otherwise, the flour is useful for drying the outside of the beef as it cooks for more browning.
- Kosher salt and freshly ground black pepper – Adjust your seasoning to your taste.
How to Cook Prime Rib Using the Reverse Sear Method
First things first. Prime rib will run you about $100 and you can get really good quality from Costco. Always call the butcher department ahead to confirm they have it, and if you can, try to get it tied because it will give it a uniform shape (see below).
Step 1: Prepare the beef.
Preheat the oven to 250°F. Set the beef on a plastic cutting board (line with parchment paper for easy clean-up). Use a sharp knife to make shallow cuts from one corner to the other on a diagonal one inch apart forming a cross-hatch pattern. Rub butter on the cut ends of the roast. In a small bowl, add the flour, salt, and pepper and stir to combine. Massage the flour mixture all over the beef.
Make-Ahead Tip: Try to buy your prime rib roast ahead of time. For even more browning and flavor, you can clear a shelf in your refrigerator and allow your prime rib roast to sit uncovered overnight then proceed with the recipe as written.
Step 2: Roast low and slow.
Transfer the meat, rib side down, to a Dutch oven or roasting pan. Roast in the oven, uncovered until a thermometer inserted into the middle of the roast reads 115°F (at least 3 hours). Remove and cover, resting for 20 minutes (If using a Dutch oven, simply add the lid). This will allow the juices to stay in the meat and carry-over cooking will result in medium-rare 125°F cook). Refrigerate if making ahead. Proceed to step 3 when ready to serve.
Step 3: Reverse sear and serve.
Preheat the oven to 500°F. Roast uncovered for 7 to 15 minutes to get the desired crust. Allow the internal temperature to reach 130°F for a perfect medium-rare. Remove the roast to a cutting board, carve (no need to rest-you did this already in step 2), and serve.
Carving and Portioning a Prime Rib Roast
Unlike a ribeye steak, you could serve someone an extra thick steak with the bone-in. However, I recommend removing the entire bone end in one fell swoop and then portioning into one-inch thick steaks. A 10-pound rib roast can easily feed ten starving adults, but you could serve even more people if you slice thinly enough.
Why I Recommend a Horseradish Sauce
As with sushi and wasabi, prime rib pairs spectacularly with the bite of a fresh horseradish sauce. It helps you inhale and taste even more umami flavor. This palate cleansing horseradish sauce will only take you about 5 minutes with just a bowl and whisk.
Ingredient Tip: Horseradish root is available in the Fall and is sold in the produce section. You can store fresh horseradish root in a perforated bag for up to 3 months in the refrigerator.
The Nitty Gritty of Why You Should Reverse Sear Your Standing Rib Roast
If you’ve been cooking before 2015, you’ve probably come across a recipe or a thousand that tell you to sear a steak or roast in order to “lock in the juices” before finishing with a slow roast. Reverse searing is like reading an old recipe backwards. We now know that searing doesn’t actually lock in juices at all; it merely creates extra flavorful bits in the pan called “fond” which is really ideal if you need a pan sauce –not so ideal if you don’t.
If you make a habit of consistently monitoring the temperature of a cut of meat and searing at the tail-end, you’ll achieve superior results–better browning (see the Maillard reaction) and more tenderness (see enzymatic tenderization).
Technique Tip: A reliable meat thermometer will run you about $15. They come in digital and non-digital varieties (*I prefer this one) and should be calibrated to 32°F when inserted in a glass of ice water.
Temperature and Timing for Reverse-Seared Prime Rib
There’s no universal cook time for prime rib so it’s best to target a specific temperature based on your desired doneness. While most people prefer to cook a standing rib roast to medium-rare, feel free to use this chart if you’d like to target something else.
| Doneness | Target Temperature in the Oven | Final Target Temperature | Approximate Time in Oven |
| Rare | 105°F (40°C) | 120°F (49°C) | 2 hours 30 minutes |
| Medium-Rare | 115°F (46°C) | 130°F (54°C) | 3 hours |
| Medium | 125°F (52°C) | 140°F (60°C) | 3 hours 30 minutes |
What is so special about prime rib?
You’re probably familiar with ribeye. Prime rib is basically the same thing but better because it’s bigger and is available with the rib bones attached. It’s exceptional quality is due to:
- Marbling: Prime rib is well-marbled with fat, which gives it a rich and buttery flavor. The fat melts during cooking and adds moisture and juiciness to the meat.
- Tenderness: Prime rib is naturally tender due to the lack of excessive connective tissue in the rib section. This makes it extremely enjoyable to eat, and it practically melts in your mouth when cooked properly.
- Flavor: The combination of the marbling and the location of the cut near the rib bones gives prime rib a robust and beefy flavor. This flavor is further enhanced when paired with horseradish.
Versatility: Prime rib can be prepared and served bone-in for a huge, thick steak or as a festive centerpiece where you can carve it right in front of guests. Talk about a memorable experience!
Common Questions About Storing Prime Rib
Prime rib leftovers are glorious so don’t fret if you have them. Here’s a quick guide for storing and reheating:
- Can I store cooked prime rib leftovers in the refrigerator?
- Yes! 5-7 days if stored in a sealed plastic bag or container
- Can you freeze prime rib?
- Yes! After cooking, allow to cool for 30 minutes, portion into steaks, place in an airtight bag and freeze for up to 1 month. Defrost in the refrigerator overnight then reheat.
- How do I reheat prime rib?
- If frozen, allow to thaw in the refrigerator overnight. To reheat, transfer to a cast iron pan and place in a hot oven (500°F) for 10 to 15 minutes until warmed through. Swoon!
This recipe sort of evolved from my observations over the years with blind cooking versus thermometer cooking with ribeye and observations about grilling versus barbecuing roasts in general. I conducted an Internet analysis of people’s preferences and there was a clear winner–people love the reverse sear method for prime rib.
PRIME RIB ROAST
Ingredients
- 1 10 pound prime rib roast (4 ribs)
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 tablespoons Kosher salt or 1 ½ tablespoons sea salt
- 2 tablespoons freshly ground black pepper
Instructions
- Prepare the beef. Preheat the oven to 250°F. Set the beef on a plastic cutting board (line with parchment paper for easy clean-up). Use a sharp knife to make shallow cuts from one corner to the other on a diagonal one inch apart forming a cross-hatch pattern. Rub butter on the cut ends of the roast. In a small bowl, add the flour, salt, and pepper and stir to combine. Massage the flour mixture all over the beef.
- Roast low and slow. Transfer the meat, rib side down, to a Dutch oven or roasting pan. Roast in the oven, uncovered until a thermometer inserted into the middle of the roast reads 115°F (at least 3 hours). Remove and cover, resting for 20 minutes (If using a Dutch oven, simply add the lid). This will allow the juices to stay in the meat and carry-over cooking will result in medium-rare 125°F cook). Refrigerate if making ahead. Proceed to step 3 when ready to serve.
- Reverse sear and serve. Preheat the oven to 500°F. Roast uncovered for 7 to 15 minutes to get the desired crust. Allow the internal temperature to reach 130°F for a perfect medium-rare. Remove the roast to a cutting board, carve (no need to rest), and serve.
Nutrition
Sides to Serve with a Prime Rib Steak
Prime rib is certainly juicy and plenty savory. With that in mind, you can’t go wrong with something fresh and simple.
- Creamy Fresh Horseradish Sauce: My family goes crazy for this!
- Herb infused mashed potatoes: A classic that combines mashed potatoes with fresh herbs and butter.
- Garlic cauliflower mash: My number one choice besides the horseradish sauce.
- Green bean salad or lightly sautéed collard greens: I love greens with steak.
Photography by Adam Rahman
