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
Treat yourself to perfectly cooked Reverse-Seared Prime Rib! Slow-roasted for tenderness and finished with a rich, golden crust, this ribeye is seasoned with rosemary salt and black pepper for classic, bold flavors. Simple, elegant, and unforgettable!
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Servings: 8
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.
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