# Reverse-Sear Prime Rib Roast with Garlic-Herb Butter and Pan Jus > A luxurious, oven-focused prime rib using the reverse-sear method for even, edge-to-edge medium-rare and a deeply flavored crust. Finished with a garlic-herb butter and a simple red wine pan jus, this roast is a holiday centerpiece that delivers reliably every time. Canonical URL: https://www.topshelf.recipes/recipes/reverse-sear-prime-rib-garlic-herb-butter-pan-jus ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 25, 2026 ## About This Recipe This prime rib is built around patience: a low-and-slow roast that brings the internal temperature up evenly, followed by a high-heat finish for a deeply caramelized, savory crust. The reverse-sear method turns a large cut that can sometimes feel intimidating into a predictable centerpiece — the inside stays uniformly rosy while the exterior develops that much-desired mahogany crust. The garlic-herb butter adds an immediate hit of aromatic garlic and fresh rosemary-thyme brightness, while the pan jus — trimmed and reduced with red wine and beef stock — ties the whole plate together with glossy, savory acidity. What makes this version work is the layering of simple, focused steps: a short dry-brine for concentration and texture, a slow roast to minimize grey bands, and an aggressive sear to develop complex Maillard flavors. It’s ideal for hosts who want to relax during the big moment (the oven does most of the work) but still produce a restaurant-quality roast. If you favor a show-stopping, deeply flavored roast with clean, sliceable medallions of medium-rare, this recipe delivers each time. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 210 minutes - Total Time: 240 minutes - Servings: 6 - Difficulty: Medium - Category: Baking ## Ingredients ### Dry-brine and season the roast - 6 lb Prime rib roast (bone-in or boneless) - 2 tbsp Kosher salt - 1 tbsp Freshly ground black pepper ### Make the garlic-herb butter - 1/2 cup Unsalted butter (softened) - 4 cloves Garlic cloves (minced) - 2 tbsp Fresh rosemary (finely chopped) - 2 tbsp Fresh thyme (leaves, chopped) ### Sear and finish with garlic-herb butter - 2 tbsp Olive oil ### Make the pan jus - 1/2 cup Dry red wine - 1 1/2 cups Low-sodium beef stock ## Instructions ### 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. ### 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. ### 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. 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving — bone-in option): - Calories: 1429 kcal - Protein: 58.7 g - Carbohydrates: 2.6 g - Fat: 127.2 g - Saturated Fat: 56.2 g - Fiber: 0.7 g - Sugar: 0.3 g - Added Sugars: 0 g - Cholesterol: 327.4 mg - Sodium: 2272.7 mg - Potassium: 1175.6 mg - Calcium: 64.5 mg - Iron: 8.3 mg - Vitamin D: 0.7 mcg ## Tips ### Salt early, dry well Rub the salt on generously and refrigerate uncovered so the surface dries; this concentrates flavor and helps the crust brown during the sear. ### Place thermometer correctly Insert the probe into the center of the thickest part of the roast, avoiding contact with the bone, for an accurate read of the meat’s true temperature. ### Respect carryover cooking Remove the roast a few degrees below target (110–115°F before searing) because the high-heat sear and resting will raise the internal temp several degrees more. ### Sear in batches If your roast is large, rotate sides and use tongs to keep the pan hot; don’t overcrowd the skillet or you’ll steam instead of sear. ### Use butter for finish Add slices of the garlic-herb butter toward the end of the sear and baste constantly to build a glossy, flavored crust without burning the garlic. ## Variations and Substitutions ### Mustard and spice crust Brush the roast with Dijon mustard before applying salt and pepper, then press in crushed black peppercorns and garlic powder for a piquant crust that complements the jus. ### Herb swap: tarragon-parsley Replace rosemary and thyme with tarragon and flat-leaf parsley for a brighter, slightly anise-forward butter that pairs well with lighter red wines. ### Bone-in conversion advice If using a bone-in prime rib, roast to the same internal temperature but expect slightly longer cook time; leave the bones intact during searing to help protect the meat and add flavor. ### Dairy-free option Make a compound 'butter' with extra-virgin olive oil, minced garlic, and chopped herbs, spooning it over the roast during the sear for similar richness without dairy. ## Notes This reverse-sear prime rib shines at special occasions and winter gatherings — it’s forgiving, oven-focused, and yields a perfectly even doneness with a dramatic crust. Home cooks will love how the make-ahead dry brine and garlic-herb butter simplify finishing. ### Storage and Make-Ahead Slice leftovers against the grain and refrigerate in an airtight container for up to 3–4 days; store the pan jus separately to prevent the meat from sogging. For longer storage, freeze sliced beef and sauce for up to 3 months — wrap tightly in plastic first to avoid freezer burn. Reheat gently: place slices in a 250°F oven covered with foil until just warmed through, or rewarm sous-vide at 130°F for even reheating without overcooking. ### Serving Suggestions Serve thick slices with a spoonful of warm pan jus and an optional dollop of horseradish cream for contrast; roasted root vegetables and a creamy potato gratin pair beautifully with the roast’s richness. For wine, choose a structured red such as Cabernet Sauvignon, Bordeaux blend, or a mature Syrah; if you prefer beer, opt for a malty Belgian dubbel or robust porter. ## Frequently Asked Questions ### Bone-in or boneless: which should I choose? Both work well; bone-in often delivers slightly better flavor and insulation but can take a bit longer to roast. Boneless is easier to carve and more predictable for uniform slices. ### How do I adjust cooking time for a larger roast? Use the internal temperature rather than clock time as your guide; a larger roast will take longer in the low oven — plan for roughly 25–30 minutes per pound at 250°F but monitor with a probe for accuracy. ### Can I skip the dry-brine if I'm short on time? You can, but you’ll sacrifice some depth of flavor and a drier surface for a better sear; if skipping, salt the roast at least 30–60 minutes before roasting and blot the surface dry before it goes into the oven. ### What are the target temperatures for doneness? For this reverse-sear approach aim to remove the roast from the low oven at 110–115°F and finish searing to 120–125°F for a consistent medium-rare once rested; adjust a few degrees up or down for rarer or more done preferences. ### Do I need to strain the pan jus? Straining is optional but recommended if you want a silky-smooth jus; if you prefer a more rustic sauce, leave the fond and small bits for extra texture and flavor. ### What's the best way to carve prime rib? Let the roast rest 15–20 minutes, then slice against the grain into uniform thick slices using a long, sharp slicing knife; if bone-in, trim along the bone first and then cut between bones for neat portions. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Trending Labor Day Steak Finishes](https://www.topshelf.recipes/articles/trending-labor-day-steak-finishes) - [Trending Hybrid Grilling Methods for 2026: 8 Heat‑Play Techniques Home Cooks Use to Boost Flavor & Speed](https://www.topshelf.recipes/articles/trending-hybrid-grilling-methods-2026-8-heat-play-techniques) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat)