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Reverse Seared Prime Rib next to a wine

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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Protein: Ribeye Roast
Cut: boneless prime rib, Ribeye Roast
Course: dinner, Lunch, Main Course
Prep Time: 10 minutes
Cook Time: 3 hours
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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