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
- 121°C · preheat
- Total time
- 240 min
- 20 prep · 180 cook · 30 rest
- Pull at
- 145°F
- USDA safe minimum
- Rest
- 30 min
- Before slicing
Reverse-Seared Prime Rib · Serious Eats
J. Kenji López-Alt demonstrates reverse-searing prime rib at 225°F until 120°F internal temp, then blasting in a 500°F oven for a crust without gray band.
- Target //Cook at 250°F then 500°F sear for 3 hrs cook + 30 min rest.
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 30 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 6 lbsBone-In Standing Rib Roast, 3-rib prime or choice grade
- 2 tbspKosher Salt, for dry brine
- 1 tbspCoarse Black Pepper
- 2 tbspUnsalted Butter, softened, for rub
- 3 clovesFresh Garlic, minced
- 1 tbspFresh Rosemary, minced
- 1 tbspFresh Thyme, minced
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Get to the point
- 1
Dry-brine 6 lb bone-in roast 24 hrs; rest at room temp 2 hrs before cooking.
- 2
Roast bone-side down at 250°F to 120°F internal (about 2.5 hrs for medium-rare).
- 3
Rest tented 25 min, then blast 500°F for 8 min until crust bubbles deep brown.
- 4
Slice against the grain in 1/2-inch slabs, one per rib bone.
Step by step
Tap a step to cross it offDry-Brine 24 Hours Ahead
Rub a 6 lb bone-in standing rib roast all over with 2 tbsp kosher salt and 1 tbsp coarse black pepper. Set on a wire rack over a sheet pan, uncovered, in the fridge for 24 hours.
WhyThe dry brine is the single biggest flavor investment you can make. Skin dries out, forming the crust foundation, and the salt penetrates all the way to the bone.
Temper on the Counter for 2 Hours
120 minTwo hours before cooking, pull the roast from the fridge and let it sit on the counter uncovered. This drops the temperature differential between surface and center so the roast cooks evenly.
WhyA cold-from-the-fridge roast has a gray band 3/4 inch thick around a barely-cooked center. Tempering shrinks the band to a thin edge.
Season and Set for the Low Roast
Preheat oven to 250°F. Rub the roast with 2 tbsp softened butter, 3 minced garlic cloves, 1 tbsp minced fresh rosemary, and 1 tbsp minced fresh thyme. Set bone-side down on a rack in a roasting pan. Insert a probe thermometer into the thickest part.
WhyThe rib bones are a natural roasting rack — bone-side down elevates the meat from pan drippings and lets convection circulate all around.
Slow-Roast to 120°F Internal
150 minRoast at 250°F until the probe reads 120°F for medium-rare (about 2.5 hours for a 6-lb roast, or roughly 25 minutes per pound). Pull the roast when the probe hits 120°F — no earlier, no later.
WhyThe probe is the single most important piece of equipment here. Time-per-pound is a guess; internal temp is fact. Trust the probe.
Rest 25 Minutes Tented
25 minMove the roast to a cutting board, tent loosely with foil, and rest 25 minutes while the oven cranks to 500°F. Internal temp will carry over to 128°F — the target for medium-rare after the sear.
WhyCutting a hot roast releases every drop of juice onto the board. Resting gives the muscle fibers time to relax and hold their liquid — this is not optional.
500°F Sear for the Crust
8 minReturn the rested roast to the 500°F oven for 6-8 minutes until the crust bubbles, browns, and darkens to a mahogany color. Pull, transfer to the board, and slice against the grain into 1/2-inch slabs.
WhyThe sear only browns — it does not raise the internal temp meaningfully in 8 minutes. Watch the crust color, not a timer.
- 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 & toddler 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.
- Serve with
- Yorkshire pudding or popovers · Creamy horseradish sauce · Roasted root vegetables and gravy from drippings
- Reheating
- 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.
- Calories
- 445
- Protein
- 32 g
- Carbs
- 1 g
- Fat
- 34 g
Nutrition source: USDA FoodData Central #172187 (beef rib, cooked). Cook-time 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.
Frequently Asked Questions
Can I do this boneless?
Yes, but ask the butcher to remove the bones and tie them back on. You get the roasting-rack effect plus you can slice cleanly at the table.
What temp for medium instead of medium-rare?
Pull at 130°F internal instead of 120°F. It will carry to 145°F after the sear and rest. Do not push past medium — prime rib is designed for pink.
How do you reheat leftover oven roasted prime rib (reverse sear) without ruining the texture?
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.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 30 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Yorkshire pudding or popovers, Creamy horseradish sauce, Roasted root vegetables and gravy from drippings.