Whole roasted bone-in prime rib with a herb crust on a wooden carving board
    Low and slow first, then a hard sear for the crust.
    4 min read Planning Guide

    How to Cook Prime Rib on the BBQ (Reverse Sear)

    Short answer

    Dry-brine it overnight, cook it with indirect heat at 225–250°F (107–121°C) until the centre reads 120–125°F (49–52°C) for medium-rare — about 30–35 minutes per lb — rest 30 minutes, then sear it at 500°F (260°C) for 8–10 minutes.

    Quick guide

    Prime rib (reverse sear)

    5 h 30 min Medium Serves about 8 people
    Roast size (bone-in)
    Doneness
    Pull at (medium-rare)51°C / 125°F

    You need

    • 1 bone-in standing rib roast, 8 lb (3.6 kg)
    • Kosher salt (about 1 tsp per lb / 450 g)
    • Coarse black pepper
    • Garlic-herb butter (optional)
    • Oak or cherry wood for a little smoke (optional)

    1. Dry-brine

      Salt all over (about 1 tsp kosher salt per lb), then refrigerate uncovered for 24 hours, or at least 2. Take it out 1 hour before cooking.

    2. Set up low, indirect heat

      Smoker or grill set up for indirect heat at 107–121°C / 225–250°F.

    3. Low and slow

      Bone side down, lid closed, until the centre reads 51°C / 125°F — about 4–5 h (about 30–35 min per lb).

    4. Rest

      Tent loosely with foil and rest 30 minutes. Meanwhile get the grill or oven as hot as it goes.

    5. Sear and carve

      8–10 minutes at 260°C / 500°F or hotter, until the crust is deep brown. It finishes around 55°C / 130°F. Cut away the bones and slice.

    The roast holds, loosely tented, for up to an hour, so finishing early is fine. Finishing late is the only real problem.

    Plan it around your serving time →

    Prime rib is the most expensive thing most people cook all year, and the reverse sear is the safest way to get it right: even pink from edge to edge, a dark crust, and plenty of slack in the timing.

    Why Reverse Sear

    Cooking a roast hot from the start overcooks the outside before the centre is done: a thick grey band under the crust. Cooking it low first brings it up evenly, and the sear at the end only browns the surface. You also get a long, forgiving window, since a roast at 225°F climbs slowly.

    Dry-Brine the Day Before

    Salt the roast all over (about 1 tsp of kosher salt per lb) and leave it uncovered in the fridge for 24 hours. The salt seasons deep into the meat, and the dry surface browns much better in the sear.

    Want to skip the guesswork?

    Plan by Temperature, Not the Clock

    Expect about 30–35 minutes per lb at 250°F (121°C), but every roast is different. Use a leave-in probe and pull at 120–125°F (49–52°C) for medium-rare. Rested and tented, it holds for up to an hour, so aim to finish early.

    Plan Your Prime Rib

    Answer a few quick questions and get a full step-by-step plan.

    4

    Frequently Asked Questions

    How long does prime rib take at 250°F?

    About 30–35 minutes per lb, so 4–4.5 hours for an 8 lb (4-rib) roast, plus 30 minutes of resting and 10 minutes of searing.

    What temperature do you pull prime rib for medium-rare?

    At 120–125°F (49–52°C). It rises to about 130–135°F (54–57°C) during the rest and sear.

    Should prime rib be cooked bone side down?

    Yes. The bones act as a natural rack and shield the underside from the heat.

    Related Guides

    How Much Prime Rib Per Person? (Chart + Cook Plan)

    How much prime rib to buy per person, bone-in or boneless, with a full chart for 4–20 guests, the cooked yield maths, and the temperatures and timing to cook it to a rosy medium-rare.

    How Long to Cook an 8 lb Prime Rib?

    Numbers for a 8 lb (3.6 kg) bone-in prime rib (4 ribs), cooked low and slow and finished with a hard sear: how long it takes, when to start for dinner, and how many people it serves.

    Christmas BBQ Survival Guide

    A Christmas BBQ frees up your oven, delivers incredible smoky flavor, and makes you the legend of the holiday. Here's how to pull it off — even in cold weather.

    Ready to cook with confidence?

    or try the PlanBBQ Assistant →

    PlanBBQ — your backup pitmaster.