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Slow Roasted Reverse Sear Prime Rib (Oven) Recipe

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4.3 from 1 review

This slow roasted reverse sear prime rib recipe delivers a perfectly cooked, tender, and juicy prime rib roast with a crispy, flavorful crust. Using a low and slow roasting method followed by a high-temperature sear in the oven, this foolproof technique ensures an evenly cooked medium rare to medium prime rib ideal for family gatherings or special occasions.

  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings

Ingredients

Prime Rib Roast

  • 1 prime rib roast (boneless or bone-in), 8 pounds
  • 1 tablespoon kosher salt (plus more as needed)
  • 1 tablespoon fresh ground black pepper (plus more as needed)

Instructions

  1. Season the Prime Rib (Optional Advance Step): At least one day before cooking, generously season the entire surface of the prime rib with kosher salt and black pepper. Place the roast uncovered in the refrigerator to let the seasoning penetrate the meat and improve flavor and crust formation.
  2. Prepare Oven and Roast: Preheat your oven to 250°F (120°C), positioning the rack in the center. If you did not season the prime rib in advance, season it now. Place the roast fat side up on a wire rack set over a rimmed baking sheet or a V-rack in a roasting pan. Insert an oven-safe meat thermometer if available.
  3. Slow Roast the Prime Rib: Roast in the preheated oven for approximately 3½ to 4 hours until the internal temperature reaches your preferred doneness—120°F (49°C) for medium rare, 125°F (52°C) for medium, or 130°F (54°C) for medium well. This slow roasting gently cooks the meat evenly.
  4. Rest the Roast: Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for at least 30 minutes and up to 2 hours to allow juices to redistribute and the temperature to stabilize.
  5. Reverse Sear at High Heat: Increase your oven temperature to its maximum, typically 500°F (260°C). After the oven reaches the set temperature, remove the foil from the roast and place it back in the oven. Roast for 8 to 10 minutes until the exterior develops a deeply browned, crispy crust.
  6. Carve and Serve: Remove the roast from the oven, transfer to a cutting board, carve into slices, and serve immediately for the best flavor and texture.

Notes

  • If using a smaller or larger prime rib roast, adjust the slow roasting time to approximately 30 minutes per pound and begin checking internal temperature an hour early to avoid overcooking.
  • Seasoning the prime rib one day ahead enhances the flavor and crust development but is optional.
  • Using a wire rack ensures even heat circulation around the roast during cooking.
  • Resting the meat is critical for juicy slices and allowing heat to continue cooking from residual warmth.
  • Author: Monica
  • Prep Time: 10 minutes (plus optional 24 hours if seasoning in advance)
  • Cook Time: 4 hours 30 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/slow-roasted-reverse-sear-prime-rib-oven-recipe/