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