How to make the Perfect Reverse Seared Prime Rib

Prime rib is the crown jewel of holiday roasts. It’s impressive, mouthwatering, and always steals the spotlight. But let’s be real—at $25 a pound in some places, this isn’t the roast you want to mess up. Luckily, my citrus-herb reverse seared prime rib recipe is foolproof, packed with flavor, and perfect for home cooks who want restaurant-quality results.

What’s the secret? A combination of tried-and-true techniques, including dry brining, trussing the ribs, and the game-changing reverse sear method.

Not only does this method ensure a perfect edge-to-edge cook, but the citrus herb rub adds layers of flavor, while a quick high-heat blast at the end guarantees a crispy, golden crust. Let’s dive in!

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What Makes This Recipe Special?

🔥 Reverse Sear Perfection: By cooking the roast low and slow, you get an even temperature throughout PLUS way more control (aka less stress). Then, a final high-heat sear delivers that irresistible crust.

🌟 Dry Brining: A day or two in the fridge creates an incredible crust and locks in flavor.

🧄 Citrus-Garlic Herb Rub: A blend of garlic, citrus zest, rosemary, butter, and Dijon mustard elevates the flavor profile to new heights.

🔪 Bone Removal for Easy Slicing: Trussing the bones back on locks in flavor, but taking them off first means no struggle at the carving station.

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Ingredients

For the Prime Rib

• 5.5 lbs bone-in prime rib (ask the butcher to remove the ribs and truss them back on if you can!)
• Kosher salt and freshly ground black pepper

Citrus-Garlic Herb Rub

• 8 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 orange, zested
• 3 tbsp butter, softened
• 1 tbsp Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp fresh rosemary, finely chopped

Citrus Horseradish Sauce

• 1 cup sour cream or crème fraîche
• 2–3 tbsp prepared horseradish (adjust to taste)
• 1 tsp lemon zest
• 1 tsp orange zest
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp finely chopped fresh chives
• Kosher salt and pepper, to taste
• A pinch of cayenne or smoked paprika (optional)

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Step-by-Step Instructions

Step 1: Prep the Roast (1–2 Days Ahead)

1. Remove the rib bones from the meat, staying as close to the ribs as possible. Place the ribs back on the roast and secure them with kitchen twine (one knot per rib).
2. Generously season the entire roast with kosher salt and pepper.
3. Place the roast on a tray and refrigerate uncovered for at least a few hours, ideally 1–2 days. This dry brining step is key for flavor and crust development.

Step 2: Bring to Room Temperature

1. Take the roast out of the fridge 1–2 hours before cooking to allow it to come to room temperature.
2. Preheat your oven to 250°F (120°C).

Step 3: Make the Citrus-Garlic Herb Rub

1. Combine minced garlic, lemon zest and juice, orange zest, butter, Dijon mustard, rosemary, salt, and pepper in a bowl.
2. Mix until it forms a smooth, flavorful paste.

Step 4: Apply the Rub and Roast

1. Spread the rub evenly over the entire surface of the roast.
2. Insert an oven-safe thermometer into the thickest part of the meat (avoid touching bone).
3. Place the roast on a wire rack set over a roasting pan or baking sheet.
4. Roast in the oven until the internal temperature reaches 130°F (54°C) for medium-rare (this takes approximately 3 hours for a 5.5-lb roast). Begin checking the temperature after 2 hours.

Step 5: Make the Citrus Horseradish Sauce:

1. In a bowl, mix sour cream or crème fraîche, prepared horseradish, lemon zest, orange zest, fresh lemon juice, Dijon mustard, finely chopped chives, and a pinch of cayenne or smoked paprika (optional). Season with salt and pepper to taste.
2. Cover and refrigerate until ready to serve. Garnish with more chives before serving.

Step 6: Rest the Roast

1. Remove the roast from the oven and loosely tent with foil.
2. Let it rest for 30 minutes to 1 hour. During this time, the internal temperature will rise slightly due to carryover cooking.

Step 7: Sear for the Perfect Crust

1. Preheat the oven to 550°F (290°C) or its highest setting.
2. Remove the foil and return the roast to the oven for about 5 minutes, or until the exterior is golden brown and crisp.

Step 8: Slice and Serve

1. Carefully remove the twine and set the ribs aside.
2. Slice the roast into thick, juicy cuts. Serve with citrus horseradish sauce and enjoy every bite!

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Tips for Success

📏 Get a Good Thermometer: An oven-safe probe thermometer is your best friend for monitoring internal temperature.

💨 Dry Brine for the Win: The time in the fridge not only seasons the meat but also helps dry out the exterior for a killer crust.

🔥 Don’t Skip the Rest: Resting allows the juices to redistribute, ensuring every slice is juicy and tender.

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Citrus Horseradish Sauce

This zesty sauce is the perfect pairing for your prime rib. Simply mix all the ingredients in a bowl and season to taste. It’s creamy, tangy, and adds just the right kick.

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What to Serve with Prime Rib

Pair this roast with cheesy mashed potatoes, candied carrots, and a crisp green salad for a meal that will wow your guests.

Tried This Recipe? Share Your Feedback!

I’d love to hear how your prime rib turned out! Tag me @flavorsbyalessandra on Instagram, and don’t forget to leave a comment below. Happy cooking! 🥩✨