Last Updated on January 10, 2025
Enjoy a perfectly cooked Reverse-Seared Prime Rib, featuring a tender, juicy center and a beautifully caramelized crust. Seasoned with rosemary salt and cracked black pepper, this roast is slow-cooked to perfection and finished with a sizzling sear for a classic, flavorful centerpiece.
Reverse-Seared Prime Rib
Ingredients
- 1 lb ribeye roast
- 2 tbsp rosemary salt
- 1 tsp freshly cracked black
- pepper
Instructions
Preparation
- Preheat the oven to 250°F (120°C).
- Pat the ribeye roast dry with paper towels.
- Combine rosemary salt and freshly cracked black pepper, then rub generously over the roast.
How to Cook
Roast the Ribeye
- Place the seasoned ribeye roast on a rack inside a roasting pan.
- Roast in the oven for 2.5–3 hours, or until the internal temperature reaches 130°F for medium-rare.
- Remove the roast from the oven and let it rest for 15–20 minutes to allow the juices to redistribute.
Sear for a Crispy Crust
- Heat a skillet over high heat until smoking hot.
- Using tongs, sear the roast on all sides for 1–2 minutes per side until caramelized.
Rest & Carve
- Let the roast rest again for 10 minutes.
- Slice into thick, juicy cuts using a sharp carving knife.
Michelin-trained and meat-obsessed, Chef Jason McKinney is all about bold flavors, fire, and making cooking crazy delicious. With a background in fine dining and a passion for hospitality, he’s dedicated to bringing people together through unforgettable culinary experiences, education, and high-quality ingredients. When he’s not leading ButcherBox cooking classes or perfecting the perfect steak, he’s training for his annual Ironman—because balance, right?
