A perfectly cooked prime rib is the ultimate showstopper—juicy, flavorful, and incredibly tender. This method, inspired by Chef John’s famous technique, ensures a gorgeous crust and a perfectly pink interior from edge to edge. Whether it’s for a holiday feast or a special occasion, this foolproof prime rib will impress every time!

Why You’ll Love This Recipe?

No-Fail Cooking Method – Uses Chef John’s unique “reverse-sear” technique for even doneness.
Mouthwatering Crust – A simple salt and herb rub creates the perfect golden-brown crust.
Minimal Effort, Maximum Flavor – The oven does most of the work, and you only need a few ingredients!

Ingredient Notes

Prime Rib Roast – Also known as standing rib roast, a bone-in cut provides the most flavor. A 3-bone roast (6-7 lbs) serves about 6 people.
Kosher Salt & Black Pepper – Essential for drawing out moisture and building the crust.
Garlic & Herbs – Fresh rosemary and thyme add classic steakhouse flavor.
Butter or Olive Oil – Helps create a rich, flavorful crust when mixed with herbs.
Optional Horseradish Cream – A tangy sauce that pairs perfectly with the richness of prime rib.

Step-by-Step Instructions

1. Season the Prime Rib (24 Hours in Advance)

Pat the roast dry with paper towels. Generously season all over with kosher salt and black pepper, then rub with minced garlic and chopped herbs. Place the roast uncovered on a wire rack over a baking sheet and refrigerate overnight—this dries the surface for a perfect crust.

2. Slow-Roast for Even Cooking

Let the roast come to room temperature for 2 hours before cooking. Preheat your oven to 250°F (120°C). Place the prime rib bone-side down in a roasting pan and cook low and slow until the internal temperature reaches:

120°F (49°C) for rare
130°F (54°C) for medium-rare
140°F (60°C) for medium

This takes about 3-4 hours, depending on the roast size.

3. Rest the Roast

Remove from the oven and tent with foil, letting it rest for 30-45 minutes. This allows the juices to redistribute.

4. Reverse-Sear for the Perfect Crust

Increase oven temperature to 500°F (260°C). Once preheated, return the roast to the oven for 10-15 minutes until the outside is crispy and golden brown.

5. Carve & Serve

Slice the roast against the grain into thick slabs and serve with your favorite sides.

Expert Tips for the Best Results

Use a Meat Thermometer – The best way to ensure perfect doneness without guesswork.
Dry Brine Overnight – Seasoning ahead enhances flavor and helps develop a crispier crust.
Let It Rest – Skipping this step causes the juices to spill out when slicing.

Serving Suggestions

Classic Pairings – Serve with garlic mashed potatoes, creamed spinach, and Yorkshire pudding.
Sauce Options – Try horseradish cream, au jus, or a red wine reduction.
Wine Pairing – A bold Cabernet Sauvignon or Malbec complements the richness.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Slice and wrap tightly before freezing for up to 3 months.
Reheating: Warm slices in a low oven (275°F) covered with foil to retain moisture.

Frequently Asked Questions

Can I cook prime rib without a bone?
Yes! A boneless roast cooks faster, so monitor the temperature closely.

What if I don’t have time to season overnight?
Even 1-2 hours of seasoning at room temperature improves flavor.

Can I use a convection oven?
Yes, but reduce the temperature by 25°F and check doneness sooner.

Final Thoughts

This Chef John-inspired prime rib is flavorful, foolproof, and absolutely unforgettable. Whether it’s a holiday feast or a special dinner, this method guarantees a perfectly cooked roast every time. Try it and let me know how it turns out!