Perfect Prime Rib Roast Recipe- NO Fail Method!! Reverse Sear Prime Rib

Ingredients

• 6 lb Prime Rib Roast (bone‑in, 3‑bone) (well‑marbled, choose one with a good fat cap; can be 6‑7 lb)
• 2 feet Kitchen Twine (cotton, food‑grade)
• 1 stick Unsalted Butter (softened to room temperature)
• 2 tablespoons Fresh Rosemary (finely chopped)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1.5 tablespoons Dijon Mustard (smooth)
• 2 teaspoons Garlic Herb Seasoning (store‑bought blend)
• 2 teaspoons Buttery Steakhouse Seasoning (store‑bought blend)
• 2 teaspoons Kosher Salt (coarse, generous)
• 1 large Large Onion (peeled and quartered)
• 2 sprigs Fresh Thyme (optional, for pan aromatics)
• 4 cloves Garlic Cloves (peeled, smashed)
• 1 cup Dry Red Wine (dry, such as Cabernet Sauvignon)
• 1 cup Beef Broth (low‑sodium)
• 2 tablespoons Cornstarch (mixed with cold water to form slurry)
• 2 tablespoons Cold Water (for cornstarch slurry)

Instructions

1. French the Bones and Trim Excess Fat

   Using a sharp boning knife, cut away the fat and any meat that cling to the three rib bones, removing about 1–1.5 inches of material to expose the bones. Set the trimmed fat aside for rendering or other uses.

   Time: PT15M

2. Tie the Bones Back Onto the Roast

   Lay the roast on a clean board, position the three exposed bones, and thread kitchen twine between them, pulling tightly so the roast becomes plump and the bones stay in place.

   Time: PT5M

3. Prepare Herb Compound Butter

   In a mixing bowl, combine the softened unsalted butter, chopped rosemary, olive oil, and Dijon mustard. Mix until smooth.

   Time: PT5M

4. Season the Roast Generously

   Pat the roast dry, then coat it evenly with the garlic‑herb seasoning, buttery steakhouse seasoning, and kosher salt. Be generous; most seasoning will stay on the outer crust.

   Time: PT5M

5. Apply the Compound Butter

   Spread the herb butter over the entire surface of the roast, making sure to cover the sides and the exposed bone area.

   Time: PT5M

6. Dry‑Brine (Optional) or Bring to Room Temperature

   If time allows, place the seasoned roast uncovered on a rack in the refrigerator overnight to dry the surface. If not, let it sit on the counter for about 2 hours until it reaches room temperature.

   Time: PT2H

7. Preheat Oven for Low‑Temp Roast

   Set the oven to 300°F (or 150°C) and allow it to fully preheat.

   Time: PT15M

   Temperature: 300°F

8. Roast Low and Slow (Reverse Sear)

   Place the roast on a rack in the roasting pan. Add quartered onion, thyme sprigs, smashed garlic, 1 cup dry red wine, and 1 cup beef broth to the pan bottom. Roast until the internal temperature reaches 125°F for rare, 135°F for medium, about 2 hours 30 minutes for a 6‑lb roast.

   Time: PT2H30M

   Temperature: 300°F

9. Rest the Roast

   Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 20 minutes. This allows juices to redistribute.

   Time: PT20M

10. High‑Heat Sear for Crust

    Increase oven temperature to 500°F (or up to 550°F if your oven allows). Return the roast for about 10 minutes, or until the exterior is deep golden‑brown.

    Time: PT10M

    Temperature: 500°F

11. Make the Red‑Wine Gravy

    While the roast rests, pour the pan drippings into a saucepan, discard solids, and bring to a simmer. Whisk in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) and cook until thickened, about 5‑7 minutes.

    Time: PT10M

12. Carve and Serve

    Remove the kitchen twine, slice the roast against the grain, and serve with the prepared red‑wine gravy. Optional: render the saved fat cap for tallow or toss into ground beef.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

0 g

Fat

22 g

Fiber

0 g

Ingredient Substitutions

• Instead of Prime Rib Roast (bone‑in, 3‑bone): Standing rib roast, Beef rib roast
• Instead of Kitchen Twine: Butcher's twine
• Instead of Unsalted Butter: Margarine (not recommended)
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Dijon Mustard: Stone‑ground mustard
• Instead of Garlic Herb Seasoning: Garlic powder + dried herbs
• Instead of Buttery Steakhouse Seasoning: Steak rub
• Instead of Kosher Salt: Sea salt
• Instead of Large Onion: Shallot
• Instead of Fresh Thyme: Dried thyme (1/2 tsp)
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Dry Red Wine: Beef broth
• Instead of Beef Broth: Chicken broth
• Instead of Cornstarch: All‑purpose flour (2 tbsp)

Equipment Needed

• Sharp Boning or Chef's Knife
• Kitchen Twine
• Mixing Bowl
• Small Bowl (for slurry)
• Roasting Pan with Rack
• Meat Thermometer (instant‑read)
• Oven
• Aluminum Foil
• Cutting Board
• Tongs
• Spatula or Basting Brush
• Saucepan (for gravy)

Critical Steps — Do Not Skip

• Frenching the bones and trimming excess fat
• Tying the bones back onto the roast
• Dry‑brining or allowing the roast to come to room temperature
• Low‑temperature reverse‑sear cooking to target internal temperature
• High‑heat sear for crust development
• Making the red‑wine gravy from pan drippings

Chef Tips from the Video

• Use a digital probe thermometer that stays in the meat while it cooks for hands‑free monitoring.
• If the fat cap is thin, brush the roast with a little extra melted butter halfway through the low‑temp roast to keep it moist.
• After tying the bones, flip the roast once halfway through the low‑temp phase for even cooking.

Troubleshooting

Storage

Refrigerator: Store leftover roast in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Season the roast and dry‑brine overnight for an even better crust.
• Prepare the herb compound butter up to 2 days ahead and keep refrigerated.
• The gravy can be made up to 3 days ahead; reheat gently before serving.

Frequently Asked Questions