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Perfect Holiday Roast Beef

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This method produces a perfectly cooked prime rib by slow roasting at low temperature followed by a high-heat sear. The result is an evenly cooked, tender roast with a crispy exterior.
Clare Greco
Updated on Tue, 21 Jan 2025 13:29:10 GMT
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A perfectly cooked roast beef sits on a wooden platter, garnished with thyme, alongside creamy mashed potatoes and a small bowl of sauce. Pin it
A perfectly cooked roast beef sits on a wooden platter, garnished with thyme, alongside creamy mashed potatoes and a small bowl of sauce. | recipesim.com

Perfect Holiday Prime Rib

When I want to truly wow my dinner guests I turn to this foolproof prime rib recipe. After years of testing I've found the reverse sear method creates the most incredible roast every single time. That moment when you slice into the rosy center and reveal that golden crust it's pure kitchen magic.

Why This Method Works

The slow roasting creates the most tender meat you can imagine while that final blast of heat gives you that gorgeous crust. My favorite part is how evenly it cooks no more gray edges just perfect rosy meat from edge to edge. Even better it's actually quite simple to prepare.

A raw piece of marbled beef rests on a wooden cutting board, accompanied by spices, a small bowl of salt, and fresh rosemary. Pin it
A raw piece of marbled beef rests on a wooden cutting board, accompanied by spices, a small bowl of salt, and fresh rosemary. | recipesim.com

What You'll Need

A beautiful standing rib roast is the star here. I always get mine from my local butcher make sure it's tied well. Sea salt and fresh cracked pepper are all you need for seasoning believe it or not. Some fresh herbs for garnish make it look extra special.

The Reverse Sear Method

First season your roast generously and let it rest overnight uncovered in the fridge. Then cook low and slow at 250°F until it hits your target temperature. After a good rest blast it with high heat to create that beautiful crust. The results are absolutely worth the wait.

My Best Tips

A good meat thermometer is essential for perfect results. Spring for prime grade if you can the marbling makes such a difference. Let your butcher do the hard work of preparing the roast. That overnight seasoning really does make a difference in flavor.

A beautifully roasted piece of meat garnished with rosemary and cherry tomatoes, resting on a wooden cutting board. Pin it
A beautifully roasted piece of meat garnished with rosemary and cherry tomatoes, resting on a wooden cutting board. | recipesim.com

Perfect Pairings

We love ours with creamy horseradish sauce and crispy duchess potatoes. The leftovers make incredible sandwiches and I've even used them in homemade pho soup.

Common Questions

Plan on one pound per person for bone-in roasts. While boneless works the bone adds so much flavor. The reverse sear gives you the most control and best results. Don't worry if you don't have drippings a good horseradish cream sauce works beautifully.

A perfectly roasted beef ribeye with a crispy crust and a juicy pink interior, accompanied by herbs and a small dish of sauce. Pin it
A perfectly roasted beef ribeye with a crispy crust and a juicy pink interior, accompanied by herbs and a small dish of sauce. | recipesim.com

Frequently Asked Questions

→ Why use the reverse sear method?
The reverse sear method ensures even cooking throughout the roast and better temperature control. The final high-heat sear creates a perfect crust without overcooking the interior.
→ Why season the day before?
Seasoning overnight allows the salt to penetrate the meat deeply, enhancing flavor throughout the roast rather than just on the surface.
→ What's the best temperature to cook prime rib?
For optimal results, cook at 250°F to your desired doneness (120-125°F for rare, 128-130°F for medium-rare), then sear at 500°F for the crust.
→ Why let the meat rest?
Resting allows the juices to redistribute throughout the meat. Without resting, the juices will run out when carved, resulting in drier meat.
→ Why ask the butcher to cut and retie the roast?
Having the meat cut from the bones and retied makes carving much easier while still getting the flavor benefit of cooking with the bones.

Slow Roasted Prime Rib

A perfectly cooked prime rib roast using the reverse sear method, resulting in a tender, juicy interior and crispy exterior crust.

Prep Time
630 Minutes
Cook Time
215 Minutes
Total Time
845 Minutes

Category: Main Dishes

Difficulty: Difficult

Cuisine: American

Yield: 10 Servings (1 roast)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 6 to 12 pound standing rib roast (bone-in prime rib).
02 Kosher or sea salt.
03 Freshly-cracked black pepper.
04 Roasted Garlic Horseradish Cream Sauce (optional, for serving).

Instructions

Step 01

Ask butcher to cut meat off ribs and chine (backbone) and tie it back on for easier carving.

Step 02

The day before, season liberally with salt and pepper. Place on baking sheet with fat cap up and refrigerate uncovered overnight (up to 24 hours).

Step 03

Remove from refrigerator and let stand at room temperature for 2 hours before roasting.

Step 04

Preheat oven to 250°F with rack in lower third. Place prime rib on v-rack in roasting pan with fat-cap up.

Step 05

Roast until thermometer reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well (3-4 hours).

Step 06

Remove from oven, tent with foil, and let rest for 30 minutes.

Step 07

Increase oven to 500°F. Uncover and sear for 5-10 minutes until exterior is brown with crisp crust.

Step 08

Carve and serve with optional Roasted Garlic Horseradish Cream Sauce.

Notes

  1. Verify oven temperature with thermometer for accurate slow roasting.
  2. 11-pound roast takes about 3 hours 20 minutes to reach 120°F.

Tools You'll Need

  • Roasting pan with v-rack.
  • Instant-read thermometer.
  • Oven thermometer.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 541
  • Total Fat: 48 g
  • Total Carbohydrate: ~
  • Protein: 24 g