Reverse Sear Prime Rib Recipe (tips for grill, smoker or oven) (2024)

This show-stopping reverse seared prime rib roast delivers perfect medium-rare doneness with a flavorful garlic crust and juicy meat inside, thanks to a simple method that works in the grill or oven by starting low and slow and ends hot and fast. It’s the perfect way to cook a boneless rib roast for the ultimate results.

If you love cooking show-stopping yet easy beef recipes, this reverse seared boneless rib roast is for you. Starting with a boneless roast lets you skip tricky carving and enjoy more meat per pound (and save a few dollars) this holiday season. First, gently smoke your roast in the grill or oven to get the inside perfectly medium-rare. Then, sear it in a hot cast iron skillet to develop an unbelievable crust you can’t wait to dig into.

This easy reverse-sear method means you’ll achieve the juicy interior and crispy exterior of your dreams with zero guesswork, whether it’s Christmas dinner or a special occasion. Just like the simplicity of sous vide prime rib but with the benefit of that smokey flavor. If you love cooking show-stopping yet easy holiday recipes, give this stunner a try. You’re going to wow everyone with your skills when you set this elegant roast on the table.

🥩 The Cut: What is a boneless Rib Roast?

A boneless rib roast is a large, impressive cut of beef from the rib section, simply without the bones. It’s the same tender, flavorful meat as a standing rib roast, just deboned by the butcher for ease of carving.

Pros:

• Easier to carve and serve without bones
• More meat per pound since there is no bone weight
• Less expensive because you’re not paying for the weight of the bones
• More overall surface area to sear for that delicious crust.

Cons:

• The meat dry out slightly faster without bone insulating the meat
• Less flavor from roasted bones
• The bones can act as a rack for the roast roast during cooking and make amazing beef broth later on

The reverse sear method is perfect for cooking large cuts of meat like prime rib. First, the roast is gently cooked at a low temperature which evenly brings the inner meat to medium-rare doneness without overcooking the outer layers. Then it is seared at high heat to quickly develop a flavorful, caramelized crust on the exterior.

The benefits of reverse searing include even edge-to-edge cooking, the ability to get lots of seasoning on the meat, and a great sear without drying it out or scorching the meat. The low then high heat results in a tender interior and crispy exterior every time. It takes the guesswork out of roasting for that ideal steak doneness of medium-rare throughout.

Ingredients

When it comes to roast beef, we love to keep it simple and let the taste of the meat shine through. We did an experiment and dry-aged this prime rib in the fridge for four days before cooking it.

• 4-5 lbs boneless rib roast – we stock up on these at our local grocery store when they go on sale at the holidays, or trim our own from a whole rib roast, or you can see our favorite places to buy meat online if you’re looking for a prime grade or wagyu.
• Kosher salt
• Oil
• Garlic seasoning – we use and LOVE JewCanQues Garlic Junkie Seasoning. A garlic heavy salt pepper garlic blend will work great, and Jack Daniel’s Steak Seasoning is a good second choice with a bold peppery bite of flavor.

How to Cook a Boneless Prime Rib Recipe

Although this recipe looks complicated, it’s not. In fact, we bet you’ve been using similar techniques for years!

• Start by patting the 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. Sprinkle all sides liberally with salt and place it on a wire rack over a baking sheet. Allow it to dry in the fridge for 24 to 48 hours. It will get a deep red color and a tough dry texture on the outside as it ‘dry ages’ in the fridge.
• When ready to cook, let the boneless prime rib come to room temperature on the counter for 1 – 2 hours. Slather it with oil and cover the entire roast in a liberal coating of the garlic spice blend. Meanwhile, prep your smoker for 250 degrees F. If using wood chips or smoking wood, we love post oak with this roast. 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.
• When the grill is ready, place the boneless prime rib roast on the grill grates, fat side up, and close the lid. Smoke the roast until the internal temperature is 120°F with a digital meat thermometer, or about 15 degrees F below where your desired internal temperature is. This took the 4 1/2 pound roast we showed in the pictures one hour.
• 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.
• After the boneless rib roast has rested for 30 minutes, it’s time to sear it off to finish it. Place a cast iron skillet on the hottest part of the grill and preheat it until just smoking. Use a dry cast iron pan to get the full effect of the Maillard reaction for an insanely flavorful crust. 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.
• Transfer to a clean cutting board and wait 5 minutes before slicing into individual portions, about 1/2″ thick, and serving. There’s no need to rest the meat again because it already rested before you seared it, which means, use a carving fork because these slices can be piping hot. Serve with a pinch of freshly ground black pepper, flakey salt, and homemade horseradish cream sauce or au jus for an iconic feast.

What to serve with a reverse seared prime rib

Pair this beef roast with hearty sides like creamy mac and cheese, luscious creamed spinach or leeks, a classic baked potato, cheesy brussels sprouts au gratin, and roasted green beans. Mix and match with all your favorite steakhouse side dishes.

Wine Pairing

Because this is essentially a big ribeye steak, pair this with a dry red wine. Go for a classic Cabernet Sauvignon, Malbec or Petit Syrah.

Leftovers and Reheating

Wrap any leftover prime rib, with the juices, tightly in foil. Double wrap for an added layer of protection. And when cool, store it in the fridge for up to 3 days. Slice off what you need to reheat only individual portions. Reheat by quickly searing slices in a preheated skillet or slicing it up and using it in any recipe where beef can be used. Think prime rib tacos, steak and potato soup, salads, sandwiches, and the best egg scrambles.

Pulling this reverse-seared boneless rib roast off the grill and slicing into it is a showstopper moment your guests won’t forget. The ideal medium-rare interior with a gorgeous crust on the outside is so good this recipe never gets old. With this easy reverse sear prime rib recipe, you can confidently tackle this elegant roast and have it turn out tender and juicy, just like at a steakhouse.

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