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–+ servings
A thickly-carved reverse sear prime rib on a wooden cutting board next to prepared horseradish sauce and au jus.

Reverse Sear Prime Rib

40aprons.com/reverse-sear-prime-rib/
A tender, juicy prime rib cooked low-and-slow for maximum deliciousness, then finished off at a super high heat for a beautiful crust.
Prep 9 hours
Cook 3 hours 15 minutes
Rest 20 minutes
Total 12 hours 35 minutes
Recipe Makes (Approximate): 12 servings

Equipment

  • 2 small mixing bowls
  • 2 whisks
  • large roasting pan
  • food-safe plastic wrap
  • refrigerator
  • Oven
  • Basting Brush optional
  • Aluminum Foil
  • internal meat thermometer
  • Small saucepan

Ingredients

For the Prime Rib

  • 1 10-pound bone-in standing rib roast
  • 2 tablespoons kosher salt
  • ½ cup butter (at room temperature)

For the Garlic-Rosemary Crust (Optional)

  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced garlic (approximately 5 large cloves)
  • ground fresh black pepper (to taste)

For the Jus (Optional)

  • 4 tablespoons prime rib drippings
  • 4 tablespoons red wine (or low-sodium beef broth)
  • 2 cups low-sodium beef broth
  • salt (to taste)
  • ground fresh black pepper (to taste)

For the Horseradish Sauce (Optional)

  • 1 cup full-fat sour cream
  • ½ cup full-fat mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon white wine vinegar
  • ½ teaspoon salt (more or less to taste)

Instructions

For the Horseradish Sauce

  • Add 1 cup full-fat sour cream, ½ cup full-fat mayonnaise, 2 tablespoons prepared horseradish, 1 teaspoon white wine vinegar, and ½ teaspoon salt to small mixing bowl. Stir ingredients together until well-blended.
  • Cover bowl with lid or food-safe plastic wrap and place in refrigerator. Refrigerate at least 1 hour or until ready to serve.

For the Prime Rib

  • Place 1 10-pound bone-in standing rib roast in large roasting pan.
  • Sprinkle 2 tablespoons kosher salt onto rib roast, covering all sides generously.
  • Cover rib roast loosely with food-safe plastic wrap, then place roasting pan in refrigerator. Chill rib roast 8 to 12 hours.
  • After chilling, remove roasting pan from refrigerator and uncover. Let rib roast stand 30 minutes or until room temperature.
  • Preheat oven to 200° Fahrenheit.
  • Add ½ cup butter, 2 tablespoons minced fresh rosemary, 1 tablespoon minced garlic, and ground fresh black pepper to small mixing bowl. Mix ingredients together until well incorporated.
  • Spread butter mixture onto rib roast, covering all sides completely.
  • Place roasting pan in preheated oven. Roast approximately 3 hours or until internal temperature of rib roast reaches 115° Fahrenheit according to internal meat thermometer. Note: see Notes below for alternate temperatures.
  • Once rib roast reaches 115° Fahrenheit internally, carefully remove pan from oven. Tent pan loosely with aluminum foil and let rib roast rest 20 minutes.
  • While roast rests, increase oven temperature to 500° Fahrenheit.
  • When oven reaches 500° Fahrenheit, uncover roast and return pan to oven. Bake roast 5 to 10 minutes or until well-browned on all sides.
  • Once browned, remove pan from oven and set aside while preparing jus.

For the Jus

  • While roast rests, place medium saucepan on stovetop over high heat.
  • Add 4 tablespoons prime rib drippings, 4 tablespoons red wine, and 2 cups low-sodium beef broth to saucepan. Whisk ingredients until incorporated.
  • Bring mixture to boil, then immediately reduce heat under saucepan to medium-low. Simmer mixture 5 minutes.
  • After 5 minutes, taste mixture and add salt and ground fresh black pepper as desired. When satisfied with flavor, transfer jus into serving container. Note: if drippings contain any pieces of meat, strain jus through fine mesh sieve before transferring to serving container.

To Serve

  • Carve prime rib into slices of desired thickness. Serve prime rib warm with prepared horseradish sauce and jus.

Recipe Notes

  • Go by the internal temperature of the rib roast, not the cooking time. Every oven will behave differently and your oven may cook faster or slower than mine.
  • After enjoying your rib roast, use the bones to make your own homemade bone broth!

Internal Temperatures for Desired Doneness

  • Rare - Remove prime rib from oven when internal temperature reaches 110° Fahrenheit.
  • Medium-Rare - Remove prime rib from oven when internal temperature reaches 115° Fahrenheit.
  • Medium - Remove prime rib from oven when internal temperature reaches 120° Fahrenheit.
  • Medium-Well - Remove prime rib from oven when internal temperature reaches 130° Fahrenheit.
  • Well - Remove prime rib from oven when internal temperature reaches 140° Fahrenheit.

Nutrition Information (Approximate)

Serving Size: 1serving (prime rib only)Calories: 858calProtein: 36gFat: 78gSaturated Fat: 34gTrans Fat: 0.3gCholesterol: 180mgSodium: 1342mgPotassium: 592mgTotal Carbs: 0.3gFiber: 0.1gSugar: 0.01gNet Carbs: 0gVitamin A: 246IUVitamin C: 0.3mgCalcium: 25mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/reverse-sear-prime-rib/