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Reverse Searing Thick Steaks

Prime Rib Roast with Horseradish Cream

Prep 20 min Cook 3 hr 30 min Total 4 hr Servings 8

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Low oven, then rest, then a hot blast: the reverse-sear method gives edge-to-edge pink with almost no gray band.

Ingredients

Method

  1. 01

    1–3 days ahead, salt the roast all over and refrigerate uncovered.

  2. 02

    Take out 2 hours before. Heat oven to 225°F. Rub with pepper and garlic butter.

  3. 03

    Roast bone-side down until the center reads 120°F for medium-rare, about 3–4 hours.

  4. 04

    Rest 30 minutes tented. Meanwhile heat oven to 500°F.

  5. 05

    Return roast 8–10 minutes until well browned. Carve off the bones and slice.

  6. 06

    Stir together horseradish cream and serve.

Notes & swaps

  • Low oven, then rest, then a hot blast: the reverse-sear method gives edge-to-edge pink with almost no gray band.

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