Melt-in-Your-Mouth Reverse Sear Prime Rib for Special Feasts

This Reverse Sear Prime Rib recipe guarantees melt-in-your-mouth tenderness and an impressive presentation for special occasions.

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Prep Time 1

Cook Time 3

Resting Time 20

Total Time 4 20

Servings: 8 slices

Course: Beef

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roast

1 bone-in Prime Rib Roast A bone-in cut is recommended for richer flavor and tenderness.
2 tablespoons Olive Oil Helps create a deliciously crispy crust while searing.
2 tablespoons Kosher Salt Essential for enhancing the natural flavors.
1 teaspoon Black Pepper Freshly ground adds a touch of heat.

For the Seasoning

1 teaspoon Garlic Powder Adds savory depth.
1 teaspoon Onion Powder Contributes sweetness and complexity.
1 teaspoon Dried Thyme Pairs beautifully with beef.

Equipment

Oven
roasting pan
Wire Rack
Meat Thermometer

Method

Step-by-Step Instructions

Dry-Brine the Prime Rib: Sprinkle kosher salt over the meat, refrigerate for 1 to 2 days.
Bring to Room Temperature: About 1 hour before cooking, remove from refrigerator.
Season the Roast: Rub with olive oil and season with black pepper, garlic powder, onion powder, and thyme.
Roast in the Oven: Cook at 250°F until the internal temperature reaches 120°F, about 2 to 3 hours.
Increase the Oven Temperature: Raise to broil and preheat for a few minutes.
Sear the Roast: Broil for 5 to 10 minutes until a deep brown crust forms.
Rest the Meat: Let it rest for at least 20 minutes before carving.
Carve and Serve: Slice the prime rib and serve it fresh for best flavor.

Nutrition

Serving: 1sliceCalories: 350kcalProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 400mgIron: 3mg

Notes

For the best results, use a meat thermometer and allow the roast to rest before slicing.

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