Reverse-Sear Prime Rib (Holiday Dinner)
By Christopher Park · Fasting Coach · Updated 2026-05-09
Reverse sear: 250°F oven to 115°F internal, then 500°F sear for 8 minutes. Edge-to-edge medium-rare for an 8-12 lb prime rib roast. 24g protein, 18g fat per 100g.
Reverse-sear prime rib is an 8 to 12 pound bone-in rib roast cooked at 250°F until the internal temperature reaches 115°F (about 3 to 4 hours), then finished at 500°F for 8 to 10 minutes to develop the crust. The technique produces edge-to-edge medium-rare with no gray ring around the perimeter — a stark contrast to traditional high-heat roasting that gives a thick gradient. An 8-ounce cooked slice delivers 54g protein, 41g fat, and 600 calories. Prime rib runs $14 to $25 per pound depending on grade (USDA Choice vs Prime); a 10-pound roast feeds 10 to 12 adults at $140 to $250 total. The technique requires a probe thermometer — there's no good way to time it by feel because the slow phase varies with roast size. Salt 24 hours before cooking; the long dry brine is what makes the difference between good prime rib and great prime rib.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 8 oz prime rib cooked (per serving) | 54g | 41g | 600 |
| ½ tbsp butter (finishing per serving) | 0g | 6g | 50 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 54g | 47g | 650 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
24 hours before cooking: salt the entire roast (about 1 tbsp per 3 lb of meat). Place on a wire rack on a sheet pan and refrigerate uncovered.
- 2
1 hour before cooking: take the roast out of the fridge to come to room temperature.
- 3
Preheat oven to 250°F. Insert a probe thermometer into the thickest part of the roast, avoiding bone.
- 4
Roast at 250°F until internal temperature reaches 115°F. For an 8 lb roast this takes about 3 hours; 10 lb takes 3.5; 12 lb takes 4.
- 5
Pull the roast and tent loosely with foil. Crank the oven to 500°F (this takes 15-20 minutes).
- 6
Return the roast to the oven uncovered. Sear at 500°F for 8 to 12 minutes, until a deep brown crust forms and internal temp climbs to 130°F.
- 7
Rest 20 minutes (tented loosely). Carry-over cooking finishes the meat at 135-138°F final.
- 8
Slice between the bones (each rib = 1 thick slice for 1-2 servings) or remove bones and slice the boneless eye into ¾-inch slabs.
Nutrition per Serving
Frequently Asked Questions
How long does prime rib take per pound?
At 250°F (the slow phase): about 22 to 25 minutes per pound to reach 115°F internal. The 500°F sear adds 8 to 12 minutes total regardless of roast size. So a 10-lb roast: ~225 minutes (3.75 hours) at 250°F + 10 minutes at 500°F + 20 minutes rest = 4 hours 5 minutes total. Use a probe thermometer rather than time-per-pound math; bone position and oven calibration vary.
Bone-in vs boneless prime rib?
Bone-in tastes slightly richer because the bones insulate the meat from drying out and contribute marrow flavor during cooking. Boneless is easier to slice. For reverse sear specifically, bone-in works better — the bones slow the cook in the slow phase, giving a more consistent edge-to-edge medium-rare. Most butchers will cut the bones off and tie them back on for easy slicing later.
Why salt 24 hours ahead?
Salt does two things over time: it draws moisture out of the surface, then reabsorbs back into the meat carrying salt with it (osmosis). After 24 hours the salt has penetrated 1 to 2 inches deep, the surface is dry enough for a great crust, and the salt seasoning is uniform throughout the roast. A 1-hour salt does only the surface; an hour before cooking is the worst possible window because the salt has drawn moisture out but not had time to reabsorb.
Track This Meal in Carnivore Max
Log this recipe, track your macros, and stay on top of your carnivore diet.
Download Free on iOS →You Might Also Like
Standing rib roast is bone-in prime rib — same cut, different presentation. 4-rib roast (8-10 lb) at 250°F to 115°F, sear at 500°F. 24g protein, 18g fat per 100g.
RecipeReverse sear: 250°F oven to 115°F internal, then 60-second blast in butter. Edge-to-edge medium-rare for thick bone-in ribeye. 24g protein, 18g fat per 100g.
RecipeA perfectly seared ribeye basted in golden butter. Simple, rich, and satisfying — the king of carnivore dinners.