Main Dishesbellyfull5.0
Prime Rib (Bone in)
This bone in Prime Rib recipe uses the reverse sear method and a homemade seasoning rub to create the juiciest, most tender roast every time!
👥 5 Servings⏱️ Prep & Cook: 7h 13m⏳ Prep: 15 min🔥 Cook: 5h 38m👤 Jess Rice📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- pan
- skillet
📝 Preparation Steps
1
Pat your roast dry with clean paper towels. Then, smear the softened 3 tablespoons of salted butter all over the roast.
salted butter (, softened to room temperature)3 tablespoons
2
Combine 2 tablespoons sea salt, 2 teaspoons black pepper, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 tablespoon smoked paprika, and 3 tablespoons dark brown sugar in a mixing bowl. Whisk to combine.
sea salt2 tablespoonsblack pepper2 teaspoonsfresh rosemary (, removed from stems and minced)2 tablespoonsfresh thyme (, removed from stems and minced)1 tablespoongarlic powder1 tablespoononion powder1 teaspoontablespoon smoked paprika1/2dark brown sugar3 tablespoons
3
Using a spoon, sprinkle the seasoning rub, one side at a time, on the meat and rub in with your hands. (I like to evenly pile a little extra on top at the end!)
4
Let your roast sit with this rub on it for a minimum of ⏱️ 30 minutes, or up to ⏱️ 24 hours, in the fridge, uncovered.
5
Bring your meat back to room temperature before cooking by letting it sit out for ⏱️ 30 minutes (not longer than ⏱️ 1 hour) at room temperature. Preheat your oven to the lowest temperature it can be set to. My oven goes to 170F. Transfer your rubbed prime rib to your roasting vessel with a roasting grate on the bottom.
6
Roast your beef *rib side down* in the oven uncovered for 5 ½ to 6 ½ hours, depending on your preferred level of doneness. (Anything beyond medium when it comes to prime rib is widely considered sacrilegious, but you do you!)
7
This part is important: Based on your personal preference, remove your roast from the oven when your digital meat thermometer reads the following:- Rare: 120°F, with a red interior that may fade to pink at the edges (As it rests, it will reach 125°F, a perfect rare steak)- Medium rare: 130°F, with a pink color and a deeper, nearly red center (As it rests, it will reach 135°F, a perfect medium rare steak)- Medium: 135°F, with a mauve color, pink center, and a uniformly colored interior (As it rests, it will reach 140°F, a perfect medium steak)- Well done: 145°F or higher, with a brown color and no pink
8
Remove roast from the oven and let it rest for ⏱️ 20 minutes before reverse searing.
9
To reverse sear the prime rib, add 2 tablespoons of high heat cooking oil to a large cast iron skillet on medium high heat. Give the oil a swirl, if it swirls around your pan with ease, it’s ready. If it’s slow-moving, it’s not hot enough yet. Add the roast to the skillet and let it sear on each side for ⏱️ 2 minutes to create the textured crust that everyone loves. Do not sear for longer than ⏱️ 8 minutes total on all sides if you want to maintain the level of doneness you have already achieved during the cooking and resting process.
cooking oil2 tablespoons
10
Once you have seared all sides of the meat (no need to attempt to sear the ribs still tied on the bottom), you can carve and serve it immediately.
11
Alternatively, you can preheat your oven to 500F while you’re waiting for your meat to rest for ⏱️ 20-30 minutes and your guests are enjoying appetizers or cocktails. Just before you’re ready to serve it, pop the roast into the 500F oven for ⏱️ 15 minutes. Remove from the oven, carve, and serve immediately!
Nutrition Facts
calories
1503 kcal
fat Content
133 g
serving Size
1 pound
fiber Content
1 g
sugar Content
7 g
sodium Content
3051 mg
protein Content
62 g
trans Fat Content
0.3 g
cholesterol Content
292 mg
carbohydrate Content
10 g
saturated Fat Content
55 g
unsaturated Fat Content
64 g
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