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Meal Instructions
Specimen #0208·OVEN·Weekend Project

Oven Roasted Prime Rib (Reverse Sear)

A low-and-slow 250°F roast to 120°F internal, then a 500°F blast for the crust — the reverse-sear method that puts a bakery-red rosy center corner-to-corner.

Cook temp
250°F → 500°F
Total time
4h
REST
30m
Serves
8
PULL AT
145°F
Ingredients
6 lbs Bone-In Standing Rib Roast — 3-rib prime or choice grade
2 tbsp Kosher Salt — for dry brine
1 tbsp Coarse Black Pepper
2 tbsp Unsalted Butter — softened, for rub
3 cloves Fresh Garlic — minced
1 tbsp Fresh Rosemary — minced
1 tbsp Fresh Thyme — minced
Equipment
Roasting Pan with Rack
Leave-In Probe Thermometer
Butcher's Twine
Aluminum Foil
DirectionsGet to the point
1Dry-brine 6 lb bone-in roast 24 hrs; rest at room temp 2 hrs before cooking.
2Roast bone-side down at 250°F to 120°F internal (about 2.5 hrs for medium-rare).
3Rest tented 25 min, then blast 500°F for 8 min until crust bubbles deep brown.
4Slice against the grain in 1/2-inch slabs, one per rib bone.
Dad pro tip

Buy the roast at least 3 days before you cook it and dry-brine the last 24 hours. The 2 days of rest deepen the beef flavor via natural enzymatic aging, and you have never tasted rib roast like it.

Kid adjustment

Slice a thin outer piece and dice into 1/2-inch cubes for kids — the edge slices are well-done and easier for young mouths. Serve with ketchup, not au jus.

Reheat

Slice cold, then warm slices in a covered skillet with 1 tbsp beef broth over medium-low for 3 minutes only — any longer and medium-rare turns to medium-well. Never microwave prime rib.

BASIS: Tested on a 6 lb bone-in three-rib standing rib roast, dry-brined 24 hours, roasted at 250°F to 120°F internal (about 2.5 hours) then finished at 500°F for 8 minutes.445 kcal · 32g protein · 1g carbs · 34g fat
USDA FoodData Central #172187 (beef rib, cooked)
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