Reverse Seared Citrus Herb Prime Rib

Close-up of a sliced roast beef on a wooden cutting board. The meat is cooked to medium-rare, showing a pink interior with a seasoned crust. A kitchen counter and some utensils are visible in the background.

5 from 1 vote

Reverse Seared Citrus Herb Prime Rib

Impress your holiday guests with this reverse-seared citrus garlic herb prime rib. Learn how to achieve edge-to-edge perfection, a crispy crust, and vibrant flavors with this foolproof recipe.

Prep Time20

Cook Time3 5

Dry Brine + Resting1 30

Course: dinner, Main Course

Cuisine: American

Keyword: beef, christmas, holiday, prime rib, reverse sear, roast, steak

Servings:

Ingredients

For the Prime Rib

5.5 lbs bone-in prime rib ask the butcher to remove the ribs and truss them back on!
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

Instructions

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

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).
Generously season the entire roast with kosher salt and pepper.
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

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

Step 3: Make the Citrus-Garlic Herb Rub

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

Step 4: Apply the Rub and Roast

Spread the rub evenly over the entire surface of the roast.
Insert an oven-safe thermometer into the thickest part of the meat (avoid touching bone).
Place the roast on a wire rack set over a roasting pan or baking sheet.
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

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.Cover and refrigerate until ready to serve. Garnish with more chives before serving.

Step 6: Rest the Roast

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

Preheat the oven to 550°F (290°C) or its highest setting.
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

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

Nutrition