Reverse-Sear Prime Rib Roast with Garlic-Herb Butter and Pan Jus

How to Make Reverse-Sear Prime Rib Roast with Garlic-Herb Butter and Pan Jus

1. 1

   Step 1: Dry-brine and season the roast

   Pat the prime rib dry and place on a rack set over a rimmed sheet. Rub the entire surface generously with kosher salt and freshly ground black pepper; for best flavor and texture, refrigerate uncovered for at least 4 hours or up to overnight to dry-brine the exterior and concentrate the flavors.

   For this step

   • 6 lbPrime rib roast (bone-in or boneless)
   • 2 tbspKosher salt
   • 1 tbspFreshly ground black pepper
   
2. 2

   Step 2: Make the garlic-herb butter

   In a small bowl, combine the softened unsalted butter with minced garlic, chopped rosemary, and thyme until smooth. Refrigerate the compound butter until needed; reserve a tablespoon or two at room temperature to baste during the final sear if desired.

   For this step

   • 1/2 cupUnsalted butter (softened)
   • 4 clovesGarlic cloves (minced)
   • 2 tbspFresh rosemary (finely chopped)
   • 2 tbspFresh thyme (leaves, chopped)
   
3. 3

   Step 3: Slow-roast the prime rib (reverse roast)

   Bring the salted roast to room temperature for 1 hour, then place it on a rack in a roasting pan and roast in a 250°F (120°C) oven. Insert a probe thermometer and roast until the internal temperature reaches 110–115°F (43–46°C) for medium-rare (this will take roughly 2.5–3.5 hours for a 6 lb roast); remove and tent with foil to rest while you prepare to sear.
   
4. 4

   Step 4: Sear and finish with garlic-herb butter

   Heat a large cast-iron skillet or heavy roaster over high heat with the olive oil until shimmering. Sear the roast on all sides until a deep brown crust forms (2–3 minutes per side), then add slices of the garlic-herb butter to the pan and spoon the melted butter over the roast to glaze and finish cooking to a final internal temp of 120–125°F (49–52°C) for perfect medium-rare.

   For this step

   • 2 tbspOlive oil
   
5. 5

   Step 5: Make the pan jus

   Transfer the rested roast to a cutting board and deglaze the hot skillet with the red wine, scraping up browned bits. Reduce by half, then add the beef stock and simmer until slightly reduced and glossy (about 8–12 minutes); strain if desired and whisk in a small knob of the reserved herb butter for shine and richer flavor.

   For this step

   • 1/2 cupDry red wine
   • 1 1/2 cupsLow-sodium beef stock
   
6. 6

   Step 6: Carve and serve

   Slice the prime rib against the grain into thick slices, arrange on a warmed platter, and spoon pan jus alongside. Serve immediately so each guest enjoys the juicy interior and garlicky crust.
   

1. Pat the prime rib dry and place on a rack set over a rimmed sheet. Rub the entire surface generously with kosher salt and freshly ground black pepper; for best flavor and texture, refrigerate uncovered for at least 4 hours or up to overnight to dry-brine the exterior and concentrate the flavors.
2. In a small bowl, combine the softened unsalted butter with minced garlic, chopped rosemary, and thyme until smooth. Refrigerate the compound butter until needed; reserve a tablespoon or two at room temperature to baste during the final sear if desired.
3. Bring the salted roast to room temperature for 1 hour, then place it on a rack in a roasting pan and roast in a 250°F (120°C) oven. Insert a probe thermometer and roast until the internal temperature reaches 110–115°F (43–46°C) for medium-rare (this will take roughly 2.5–3.5 hours for a 6 lb roast); remove and tent with foil to rest while you prepare to sear.
4. Heat a large cast-iron skillet or heavy roaster over high heat with the olive oil until shimmering. Sear the roast on all sides until a deep brown crust forms (2–3 minutes per side), then add slices of the garlic-herb butter to the pan and spoon the melted butter over the roast to glaze and finish cooking to a final internal temp of 120–125°F (49–52°C) for perfect medium-rare.
5. Transfer the rested roast to a cutting board and deglaze the hot skillet with the red wine, scraping up browned bits. Reduce by half, then add the beef stock and simmer until slightly reduced and glossy (about 8–12 minutes); strain if desired and whisk in a small knob of the reserved herb butter for shine and richer flavor.
6. Slice the prime rib against the grain into thick slices, arrange on a warmed platter, and spoon pan jus alongside. Serve immediately so each guest enjoys the juicy interior and garlicky crust.