Reverse Sear Prime Rib Recipe

Sliced reverse seared prime rib on a baking sheet with herbs and spices.

5 from 24 votes

Reverse Sear Prime Rib Recipe

Want to cook a prime rib that's perfectly pink from edge to edge with a mouthwatering crust? Our reverse sear method delivers steakhouse-quality results, right in your own backyard. This isn't just another prime rib recipe. We've perfected a technique that combines low and slow smoking with a high-heat sear for the ultimate roast.

Prep Time15

Cook Time1 30

Resting Time30

Total Time2 15

Course: Main Course

Cuisine: American

Servings:

Calories: 457kcal

Author: Kita Roberts

Ingredients

4-5 lbs boneless rib roast a bone-in rib roast will work as well adjust cooking times for total weight
1 tbsp Kosher salt
2 tbsp Oil
3-4 tbsp Garlic seasoning we recommend Garlic Junkie by JewCanQue or Jack Daniel's Steak Seasoning

Instructions

Prep the prime rib roast:

Pat the 4-5 lbs boneless rib roast dry with paper towels. If the fat cap is thicker than 1/4 inch, score it with a sharp knife to help the salt permeate deeper.
Liberally season all sides with 1 tbsp Kosher salt.
Place on a wire rack over a rimmed baking sheet in the fridge for 24-48 hours.

Slow Roast the Prime Rib:

When ready to cook, let the roast sit at room temperature for 1 -2 hours.
Rub ll sides with 2 tbsp Oil and apple a liberal coating of the 3-4 tbsp Garlic seasoning.
Meanwhile, prep your smoker for 250°F. See the notes instructions in an oven and for pellet, charcoal and wood suggestions.
When the grill is preheated, place the boneless prime rib roast on the grill grates, fat side up, and close the lid.
Smoke the roast for 60 minutes or until the internal temperature is 120°F with a digital meat thermometer, or about 15 degrees F below where your desired internal temperature is. Adjust the cooking time as needed for the weight of your roast.

Rest the prime rib:

Using tongs, remove the roast from the grill grates and let it rest, tented with aluminum foil, on a rimmed baking sheet for 30 minutes. The internal temperature of the beef will continue to rise as it rests about 7 to 10 degrees.
While the prime rib rests, increase the heat on the grill for a sear, getting the temp up to 450-500 degrees F.

Sear the roast:

After the resting period, place a cast iron skillet on the hottest part of the grill and preheat it until just smoking.
Using long tongs, add the roast to the hot skillet and sear for 3 to 5 minutes per side, getting a good golden brown crust on all sides.

Slice and serve:

Transfer to a clean cutting board and wait 5 minutes before slicing into individual portions, about 1/2″ thick with a carving fork and sharp knife.
Serve with a pinch of freshly ground black pepper, flakey salt, and homemade horseradish cream sauce or au jus.

Notes

135°F is the ideal internal temperature for a medium rare roast. Use a digital meat thermometer inserted into the thickest part of the rast for the most accurate results.
If using a pellet smoker, try our favorite Jack Daniel’s charcoal pellets with chunks of oak or hickory in the back corners of your grill. We used our Traeger pellet grill for this boneless prime rib recipe.

HOW TO REVERSE SEAR A PRIME RIB USING THE OVEN:

Similar to our classic roasted prime rib roast, this recipe starts with low heat and adds a sear at the end.

Prep the roast as instructed in the recipe card, but when ready to cook, adjust the oven racks to the middle-low position to easily slide the roasting pan in and out. Then, preheat your oven temperature to 250 degrees F.
After seasoning the roast, nestle it into a roasting rack and cook it until it registers 120°F with a meat thermometer.
Rest it as instructed and sear it on all sides using a well-seasoned cast iron skillet on the range. After it’s seared on all sides for a perfect crust, slice and serve.

USING A GAS GRILL:

If using a gas grill, follow the instructions as directed. But set up a two-zone fire in your grill to help keep an even heat. Preheat the grill by turning all of the burners on and cleaning your grill grates. Then, turn off two of the three (or three of the four) burners to create a hot side and a cool side. Adjust the heat as needed to preheat the grill to around 250°F with the lid closed. If smoking on a gas grill, add a smoker box while the grill preheats and be ready to replace the woodchips every 30 to 45 minutes.
When ready to cook, place the roast on the cooler side of the grill until it reaches 120 degrees F, and then rest it for 30 minutes. Preheat a cast iron skillet over the hot side of the grill, increasing the heat to get the pan ripping hot. After the roast has rested, carefully sear it over direct heat to get a nice crust on all sides. Slice and serve your perfect reverse-seared prime rib.

USING A CHARCOAL GRILL:

If using a charcoal grill, whether Kamado, drum or traditional kettle, prep the boneless rib roast as instructed. When ready to grill, build a two-zone fire by arranging lit charcoal on one side of the grill. If using smoking wood, add it to the coals now so it burns clean before adding the meat. Add the grill grate and adjust the air vents so the grill can maintain an even heat of around 250 degrees F.
Smoke the roast until it reaches 120 degrees F, then while the roast rests for 30 minutes, add more fuel and/or adjust the vents to allow maximum air flow to get the grill up to 450 to 500 degrees. Preheat a cast iron skillet over the hot side of the grill and sear the roast on all sides before slicing and serving.
We use Cowboy Brand hardwood lump charcoal or briquets when grilling for that real wood flavor.

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