Fronk Recipes

Roasted and Reverse Seared Prime Rib

12 servings


5 hours 20 minutes

total time


1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note)

Kosher salt and freshly ground black pepper


Season well with salt and pepper, and let it rest, uncovered, on a rack in the refrigerator for at least overnight and up to four days.

Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.

Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).

Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.


Ideal roast (without regards to cost): bone-in, prime-grade prime rib, preferably dry-aged

Ribs 6-9 chuck - best cut for flavor (fattier)

Ribs 10-12 loin - leaner, less flavor


Serving Size

Serves 3 to 12, dependin


968 kcal

Total Fat

77 g

Saturated Fat

31 g

Unsaturated Fat

0 g

Trans Fat



237 mg


696 mg

Total Carbohydrate

0 g

Dietary Fiber

0 g

Total Sugars

0 g


65 g

12 servings


5 hours 20 minutes

total time
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