Reverse Sear Prime Rib Recipe – Perfect for the Holidays or the Hunt

Looking for a show-stopping centerpiece for your next big meal? This Reverse Sear Prime Rib recipe is a foolproof way to get tender, juicy, and flavorful results—every single time. Whether you're cooking up a holiday feast or celebrating the end of a successful hunt, this method gives you perfect doneness inside with a crispy, golden crust on the outside.

Here at Southern Hogspitality in Jackson Hole, Wyoming, we’re big believers in bold flavor, quality meat, and simple techniques that respect the ingredients. This prime rib recipe is one of our favorites—not only because it’s packed with herb-butter goodness, but because the reverse sear technique makes it nearly impossible to mess up.

Ingredients

• 1 bone-in standing rib roast

• kosher salt

• ½ cup butter, softened

• 3 tablespoons chopped fresh rosemary

• 2 tablespoons chopped fresh thyme

• ground black pepper to taste

Our Famous Reverse Sear Prime Rib!

Low and slow, then hot to trot—prime rib done the cowboy way.

Directions

Prepare the roast
Let your rib roast come to room temperature before cooking. (Bonus tip: This helps it cook evenly throughout.)

1. Herb butter rub
   Rub the softened butter all over the roast. Be generous—it’s where the flavor begins.

2. Season with herbs & salt
   Cover the roast generously with kosher salt, cracked black pepper, rosemary, and thyme.

3. Preheat your smoker or oven to 225°F
   We prefer using a smoker for that added depth of flavor, but a conventional oven works great too.

4. Set up your pan
   Place the standing rib roast on a rack in a roasting pan filled about ⅓ full with water to keep things moist.

5. Insert your thermometer
   Place a meat thermometer (we love the wireless MEATER probe) into the thickest part of the roast—be careful to avoid the bone.

6. Cook to your desired doneness
   For a rare prime rib, remove the roast when the internal temp hits 120°F.

   • Medium Rare: ~130°F

   • Medium: ~135–140°F

7. Let it rest
   Remove from the oven and let it rest at least 30 minutes. This allows the juices to redistribute for maximum tenderness.

8. Sear it hot
   Crank your oven to 500°F. Once it’s hot, place the roast back in for 5–7 minutes to get that beautiful crust.

9. Final rest and serve
   Let it rest again for 20 minutes or more, then slice and serve.

Why Reverse Sear Works Best for Prime Rib

Unlike traditional roasting, the reverse sear method cooks your meat low and slow first, then finishes with high heat. This prevents overcooking and gives you a beautifully even doneness from edge to edge—no gray ring, just juicy perfection.

Prime Rib Catering & Wild Game Dishes in Jackson Hole

Here at Southern Hogspitality, we love sharing recipes that come from tradition—but if you’d rather leave the cooking to us, we offer full-service prime rib catering in Jackson Hole, WY. Whether it’s a holiday dinner, a ranch-style wedding, or a wild game feast, we’ll bring the heat and flavor, so you can kick back and enjoy.