Reverse-Seared Prime Rib

3-5 hoursServing Size Varies
Reverse Seared Prime Rib


  • 1 prime rib, boneless or bone-in, 3-12 lbs
  • Seasoning of choice (we like The Fresh Market’s Signature Pepper Blend)

Our Favorite Way To Serve It Up

For an edge-to-edge perfect interior temperature on a prime rib with a crisp and beautiful crust, reverse-searing is the way to go. This method works for any size prime rib, boneless or bone-in; your meat thermometer will tell you when it’s finished so you can get it perfect every time regardless of what size prime rib you have. A boneless roast will take less time than a bone-in roast.


Preheat oven to 200°F (if your oven only goes down to 250°F this will still work). Season the roast generously* and place it on a rack set in a large roasting pan. Alternately you can use a wire rack set on a rimmed sheet pan. Place it on the center rack in the oven and cook until the center of the roast reads 125°F for rare, 130°F for medium-rare, 135°F for medium. This will take anywhere between 3-5 hours depending on the roast size.

Remove the roast from the oven and cover loosely with aluminum foil and let rest for at least 20 minutes, up to an hour and a half. Increase the oven temperature to 550°F (or highest temperature). Remove the foil and place the roast back in the oven. Cook until surface is well-browned, 8-10 minutes. Remove from oven and serve immediately.

A note on seasoning: We recommend pre-seasoning the meat and letting it sit in your fridge on a rack uncovered for 24 hours before roasting. Air-drying your roast will guarantee a better crust. Be sure to pull your roast from the fridge at least an hour before cooking.