Herb-Crusted Prime Rib (Reverse Sear Method)

A whole herb-crusted prime rib roast prepared using the reverse sear method, featuring a dark mahogany herb crust and a perfectly uniform pink medium-rare interior fanned out on a wooden board.

Herb-Crusted Prime Rib (Reverse Sear Method)

A magnificent standing rib roast featuring a fragrant herb crust built on Dijon and fresh aromatics, cooked low and slow before a final high-heat sear for a mahogany exterior. This reverse sear technique ensures edge-to-edge pink perfection with a deeply caramelized crust.

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Course: Holiday, Main Course

Cuisine: American, Southern

Keyword: Christmas dinner, herb-crusted prime rib, holiday roast, prime rib, reverse sear prime rib, standing rib roast

Prep Time: 30

Cook Time: 4

Dry Brine Time: 1

Total Time: 4 30

Servings: servings

Calories: 687kcal

Equipment

Roasting Pan with Rack

Instant-read thermometer

Carving board with juice groove

Sharp Carving Knife

Kitchen Twine

Sheet pan

Food processor or mortar and pestle

Ingredients

For the Prime Rib

1 bone-in prime rib roast (4 ribs, approximately 8-10 pounds) USDA Prime or Choice grade
2 tablespoons kosher salt Diamond Crystal preferred
2 teaspoons freshly ground black pepper

For the Herb Crust

4 tablespoons Dijon mustard
6 cloves garlic minced
3 tablespoons fresh rosemary finely chopped
3 tablespoons fresh thyme leaves
2 tablespoons fresh sage finely chopped
1 tablespoon fresh oregano finely chopped
4 tablespoons extra-virgin olive oil
1 teaspoon flaky sea salt for finishing

For the Au Jus

2 cups beef stock preferably homemade
1 cup dry red wine Cabernet Sauvignon or similar
2 sprigs fresh thyme
1 tablespoon cold unsalted butter for mounting

Instructions

Dry Brine the Roast (Day Before)

Remove the prime rib from its packaging and pat completely dry with paper towels. Season generously with kosher salt on all surfaces, using approximately 1/2 teaspoon per pound of meat. Place on a wire rack set over a sheet pan, uncovered, and refrigerate for 18-24 hours.

Prepare for Roasting

Remove the roast from the refrigerator 2 hours before cooking to temper. This step is essential for even cooking throughout.
Preheat your oven to 225°F (107°C). Position a rack in the lower-middle of the oven.
Season the roast with freshly ground black pepper, pressing it into the surface.

Slow Roast

Place the roast bone-side down on a rack in a roasting pan. The bones act as a natural rack and insulate the bottom from overcooking. Insert a probe thermometer into the thickest part of the meat, avoiding bone and fat.
Roast at 225°F until the internal temperature reaches 115°F (46°C) for medium-rare, approximately 3-4 hours depending on size. Calculate roughly 30 minutes per pound at this temperature.

Prepare the Herb Crust

While the roast cooks, combine the Dijon mustard, minced garlic, rosemary, thyme, sage, oregano, and olive oil in a bowl. Mix to form a thick, fragrant paste. Set aside at room temperature.

Apply Crust and Rest

When the roast reaches 115°F, remove from the oven and let rest for 20-30 minutes. Increase oven temperature to 500°F (260°C).
Brush the entire fat cap and sides with the herb paste, pressing gently to adhere. The slight surface cooling helps the paste grip without sliding.

Final Sear

Return the herb-coated roast to the 500°F oven. Roast for 8-12 minutes until the crust is deeply browned and fragrant, watching carefully to prevent burning. The internal temperature will rise to approximately 125-130°F for medium-rare.

Rest and Carve

Transfer to a carving board and tent loosely with foil. Rest for 20-30 minutes. During this time, the internal temperature will rise an additional 5-10°F due to carryover cooking, reaching a final temperature of 130-135°F.
To carve, remove the bones in one piece by running your knife along the contour where meat meets bone. Slice the boneless roast into 1/2-inch thick slices against the grain. Cut between the bones for those who desire them.

Prepare the Au Jus

Pour off excess fat from the roasting pan, reserving the drippings and fond. Place the pan over medium-high heat on the stovetop. Add the red wine and scrape up all the browned bits from the bottom.
Reduce the wine by half, about 3-4 minutes. Add the beef stock and thyme sprigs. Simmer until reduced to about 1 1/2 cups, approximately 10 minutes. Strain, then swirl in the cold butter off heat to add body and sheen. Season to taste.
Serve slices of prime rib with a sprinkle of flaky sea salt, passing the warm au jus at the table.

Notes

For a larger gathering, this recipe scales linearly. Allow approximately 1 pound of bone-in roast per person, or 3/4 pound per person if serving alongside substantial sides.

Internal temperature guide: 120-125°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Prime rib is traditionally served medium-rare to medium for optimal tenderness and flavor.

Save the rendered beef fat for roasting potatoes—it adds extraordinary depth to any vegetable.

The bones can be saved and used for making beef stock, or served alongside for those who enjoy gnawing the flavorful meat between them.

Nutrition

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