Make this reverse seared boneless rib roast for the most flavorful garlic crust and a juicy medium-rare center. We’re sharing tips on how to reverse sear a prime rib on a pellet smoker, grill, or in the oven so you can put this showstopper on the center of your holiday table!
Contents
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.
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:
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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.
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Liberally season all sides with 1 tbsp Kosher salt.
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Place on a wire rack over a rimmed baking sheet in the fridge for 24-48 hours.
Slow Roast the Prime Rib:
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When ready to cook, let the roast sit at room temperature for 1 -2 hours.
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Rub ll sides with 2 tbsp Oil and apple a liberal coating of the 3-4 tbsp Garlic seasoning.
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Meanwhile, prep your smoker for 250°F. See the notes instructions in an oven and for pellet, charcoal and wood suggestions.
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When the grill is preheated, place the boneless prime rib roast on the grill grates, fat side up, and close the lid.
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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:
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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.
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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:
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After the resting period, place a cast iron skillet on the hottest part of the grill and preheat it until just smoking.
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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:
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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.
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Serve with a pinch of freshly ground black pepper, flakey salt, and homemade horseradish cream sauce or au jus.
Nutrition
Serving: 1g | Calories: 457kcal | Protein: 40g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 957mg | Potassium: 775mg | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
