Prime Rib Instructions

High-Heat Sear (Quick & Classic)

This method creates a nice outer crust by starting hot and then reducing the temperature.

Preheat the oven to 450-500°F.

Sear the roast for 15-20 minutes at the high temperature.

Reduce the oven temperature to 325°F (160°C) and continue cooking until your desired internal temperature is reached.

Estimate about 13-15 minutes per pound for a medium-rare finish, but always use a thermometer to be sure.

 

Low-and-Slow Reverse Sear (Even Cooking)

This method ensures edge-to-edge pink meat with minimal gray banding, followed by a final sear for the crust.

Preheat the oven to a low temperature, around 225-250°F.

Roast the meat at the low temperature for several hours until the internal temperature reaches 10-15°F below your temp target  (e.g., 115-120°F for medium-rare).

Remove the roast from the oven and tent it loosely with foil.

Increase the oven temperature to 450-500°F.

Sear the roast for 5-10 minutes once the oven is hot, just until a browned crust forms.

 

Doneness and Resting

Use an accurate meat thermometer to monitor the internal temperature, inserting the probe into the thickest part of the meat without touching the bone.

 

When to remove from oven?

Rare 115–120°F (46–49°C)

Medium-Rare 120–125°F (49–52°C)

Medium 130°F (54°C)