Seared Prime Rib

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The ULTIMATE Reverse-Seared Prime Rib (The King of All Roasts)

Introduction

Behold: the most majestic cut of beef known to mankind – a perfectly cooked, buttery, melt-in-your-mouth prime rib (standing rib roast) cooked to a uniform edge-to-edge medium-rare with a thick, mahogany crust. This is the steakhouse classic you can now make at home that will make grown adults weep with joy. When someone posts a photo like the one you just saw and writes “EAT OR PASS,” the only correct answer is EAT… and then ask for seconds.

This recipe is for a full 3-bone (7–9 lb / 3.2–4 kg) prime rib, serves 6–8 very happy people (or 4 absolute carnivores), and will make you the undisputed champion of every holiday table.

A Very Short History

Prime rib has been the centerpiece of British Sunday roasts since the 18th century (they called it “fore rib”). American steakhouses in the early 20th century turned it into a status symbol. The modern “reverse-sear” method (low-and-slow in the oven, then blasted at high heat) was popularized in the last 15–20 years by chefs like J. Kenji López-Alt and has now become the gold standard because it delivers perfect doneness every single time.

Health Benefits (Yes, Really)

  • Highest natural source of bioavailable heme iron
  • Rich in B12, zinc, selenium, and creatine
  • Complete protein with all essential amino acids
  • Conjugated linoleic acid (CLA) and healthy monounsaturated fats (especially if grass-fed)
  • Zero carbs – perfect for keto/carnivore lifestyles
  • Increases testosterone and muscle protein synthesis when paired with resistance training

Ingredients (for a 3-bone, ~8 lb prime rib)

  • 1 prime rib roast (bone-in, 7–9 lb / 3.2–4 kg), USDA Prime or Choice
  • ¼ cup kosher salt (yes, that much – trust me)
  • 2 tbsp freshly cracked black pepper
  • 8–10 cloves garlic, minced or grated
  • 4 tbsp fresh rosemary, finely chopped
  • 4 tbsp fresh thyme, finely chopped
  • 4 tbsp unsalted butter, softened (or beef tallow for extra beefiness)
  • Optional (but recommended): 1 tbsp horseradish powder or 2 tbsp prepared horseradish

Dry-Brine (Do This 24–48 Hours Ahead – Non-Negotiable)

  1. Pat the roast completely dry with paper towels.
  2. Mix salt and pepper. Coat every inch of the roast aggressively – don’t be shy.
  3. Place on a rack over a tray, uncovered, in the fridge for 24–48 hours. This dries the surface (for crust) and seasons deeply.

The Herb Butter Crust (Make This the Day Of)

Mix softened butter, garlic, rosemary, thyme, and horseradish (if using) into a paste. Set aside.

Cooking Method – The Reverse Sear (Perfection Guaranteed)

Step 1: Low & Slow (Oven)

  • Remove roast from fridge 2–3 hours before cooking to reach room temp.
  • Preheat oven to 250°F (120°C) – LOW AND SLOW IS THE SECRET.
  • Place roast bone-side down on a rack in a roasting pan. Insert a probe thermometer into the thickest part.
  • Cook until internal temp hits 125°F (52°C) for medium-rare (about 3.5–4.5 hours depending on size). It will look gray and sad. That’s normal.

Step 2: Rest (Very Important)

  • Remove from oven, loosely tent with foil, and rest 30–45 minutes. Temp will climb to ~130°F.

Step 3: The High-Heat Sear (The Magic)

  • Crank oven to 500–550°F (260–290°C) or use the broiler.
  • Slather the entire roast with the herb-garlic butter.
  • Put back in the oven for 8–12 minutes until the crust is deep brown and sizzling. Rotate if needed.

Step 4: Final Rest & Carve

  • Rest another 15–20 minutes.
  • Remove bones (they slide right out), slice into thick steaks against the grain.

Serving Suggestions for Prime Rib Lovers

  • Classic: Creamy horseradish sauce + Yorkshire pudding + au jus
  • Carnivore mode: Just salt and maybe a pat of butter
  • Sides that don’t steal the show: creamed spinach, roasted garlic mashed potatoes, charred broccoli with bone marrow butter

Nutrition (per 8 oz / 225g cooked serving, medium-rare)

  • Calories: ~750 kcal
  • Protein: 60–65g
  • Fat: 55–60g (mostly monounsaturated)
  • Carbs: 0g
  • Iron: 30–40% DV
  • B12: >100% DV
  • Zinc: 70% DV

Final Conclusion

If you follow this recipe exactly, you will produce a prime rib so good that people will talk about it for years. Weddings will be planned around it. Friendships will be formed over leftover sandwiches. This is not just dinner – this is a life event.

To all the meat lovers, the carnivores, the steak worshippers, the “rare or bust” gang: this one’s for you.

Now go forth. Salt aggressively. Cook low. Sear hard. And when someone asks “EAT OR PASS?” – you already know the answer.

EAT. Always eat. 🔥🥩

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