Prime Rib Roast (Bone-In)

A Butcher Shoppe bone-in prime rib roast is rich, juicy and tender. It’s the perfect combination of being relatively easy to prepare while still being a truly impressive cut to serve to friends and family.

We reverse sear every prime rib we cook. Low and slow in the oven brings it to an even pink from edge to centre, then a short, very hot blast at the end builds the crust. It’s also the most forgiving method: the low oven gives you a wide window to hit your target temperature.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.

1. Salt it a day ahead. Season all over with kosher salt and leave it uncovered in the fridge overnight.
2. Roast low. 225°F (107°C), bone side down, until the centre hits your pull temperature below.
3. Rest 30 minutes, loosely tented.
4. Sear hot. 500°F (260°C) for 6 to 10 minutes, until the fat cap is browned and crisp.
5. Carve off the bone, then slice across the grain.

At 225°F, a 5 lb roast takes about 3 to 3.5 hours and a 10 lb roast about 4.5 to 5.5 hours. Use a probe thermometer and trust it over the clock.