Reverse Sear Prime Rib: The Foolproof Method Anyone Can Master

Ingredients

• 5 lb Prime Rib (bone‑in standing rib roast) (Choose Prime for best marbling or Choice for a more affordable option; keep the fat cap intact)
• 2 tbsp Kosher Salt (Diamond kosher salt; if using Morton kosher salt, halve the amount)
• 1 tbsp Freshly Ground Black Pepper (Freshly ground for best flavor)
• 1 tbsp Fresh Rosemary (Finely chopped; about 1 sprig)
• 1 tbsp Fresh Thyme (Finely chopped; about 2 sprigs)
• 2 tsp Garlic Powder
• 1.5 cup Beef Broth (Low‑sodium preferred)
• 0.5 cup Red Wine (Dry red wine, such as Cabernet Sauvignon)
• 1 tbsp Worcestershire Sauce
• 0.5 tsp Kosher Salt (for au jus)
• 0.25 tsp Black Pepper (for au jus)
• 3 tbsp Prepared Horseradish (Jarred, refrigerated)
• 0.5 cup Sour Cream
• 1 tbsp Mayonnaise
• 1 tsp Apple Cider Vinegar
• 1 tsp Dijon Mustard
• 0.5 tsp Kosher Salt (for sauce)
• 0.25 tsp Black Pepper (for sauce)
• 1 tbsp Chives (Finely chopped for garnish)
• 1 piece Kitchen Twine (Approximately 2 ft, for tying the roast)
• 1 sheet Aluminum Foil (For tenting the roast during rest)

Instructions

1. Tie the Roast

   Cut a length of kitchen twine long enough to wrap around the roast with extra; place it at the center between the innermost bones, wrap tightly, double‑knot, then add 2‑4 additional strings working outward to secure the entire roast evenly.

   Time: PT10M

2. Dry and Salt the Roast

   Place the tied roast on a wire rack set in a shallow pan, pat dry all sides with paper towels, then generously sprinkle 2 Tbsp kosher salt over the surface.

   Time: PT5M

3. Refrigerate Uncovered

   Leave the salted roast uncovered in the refrigerator for at least 12 hours, up to 48 hours, to dry the exterior.

   Time: PT0M

4. Bring to Room Temperature

   Remove the roast from the fridge about 2 hours before cooking and let it sit on the counter.

   Time: PT0M

5. Prepare the Herb Rub

   In a small bowl combine 1 Tbsp freshly ground black pepper, 1 Tbsp finely chopped rosemary, 1 Tbsp finely chopped thyme, and 2 tsp garlic powder; mix until uniform.

   Time: PT5M

6. Apply the Rub

   Pat the roast dry again, then press the herb rub all over the meat, ensuring it adheres well.

   Time: PT5M

7. Insert Probe Thermometer

   Insert the probe thermometer lengthwise into the thickest part of the roast, avoiding bone contact.

   Time: PT2M

8. Preheat Oven for Low‑Heat Roast

   Preheat the oven to 250 °F (121 °C).

   Time: PT10M

   Temperature: 250°F

9. Roast Until Target Internal Temperature

   Place the roast on the wire rack in the preheated oven. Roast until the probe reads 5‑10 °F below your desired final doneness (e.g., 115 °F for medium‑rare).

   Time: PT2H

   Temperature: 250°F

10. Rest and Tent

    Remove the roast, loosely tent with aluminum foil, and let rest on the counter for 30 minutes.

    Time: PT30M

11. Preheat Oven for Sear

    While the roast rests, increase oven temperature to 550 °F (288 °C) and allow it to fully preheat.

    Time: PT10M

    Temperature: 550°F

12. Final High‑Heat Sear

    Return the rested roast to the oven and sear for about 5 minutes, watching closely to avoid burning.

    Time: PT5M

    Temperature: 550°F

13. Make the Au Jus

    In a small saucepan combine the pan drippings, 1.5 cup beef broth, 0.5 cup red wine, 1 Tbsp Worcestershire sauce, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Bring to a boil over medium heat, then reduce to low and simmer until slightly thickened, about 10 minutes.

    Time: PT10M

    Temperature: Medium

14. Prepare Horseradish Sauce

    In a medium bowl whisk together 3 Tbsp prepared horseradish, 0.5 cup sour cream, 1 Tbsp mayonnaise, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 0.5 tsp kosher salt, and 0.25 tsp black pepper until smooth.

    Time: PT5M

15. Carve and Serve

    Using a sharp knife, cut the meat away from the bone, then slice into ½‑inch thick pieces. Serve each slice with a drizzle of au jus and a dollop of horseradish sauce.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

2 g

Fat

45 g

Fiber

0 g