Carnivello Prime Ribeye Roast

Dry-Brined + Reverse-Seared (The Only Roast Method You’ll Want)

There are a lot of ways to cook a Prime Ribeye Roast—classic steady-temp roasting, sear-first then roast, rotisserie, convection, even smoking.

But if you want the most consistent, most flavourful, photo-ready result—that perfect pink from edge to edge with a crust that looks like a steakhouse did it—this is it.

We dry-brine, slow roast low, then finish with a high-heat reverse sear.
Once you do prime rib this way, you won’t go back.

Serves : 4 to 6 guests

Timing

• Prep: 2–3 days (dry-brine)
• Cook: ~3 hrs 30 min (varies by roast + oven)
• Rest: 1 hour
• Reverse sear: 6–10 min

Ingredients

Prime Rib

• 4 lb boneless prime ribeye roast
• 4 tsp premium kosher salt (1 tsp per pound)

Carnivello Dry Rub

• 2½ tsp onion powder
• 1¼ tsp garlic powder
• 2½ tsp fresh-ground black pepper
• ¼ cup olive oil

Optional upgrades (recommended):

• Add your favorite spices/rub blends
• Finish with a seasoned butter coat before the reverse sear

Equipment

• Cutting board
• Boning knife
• Kitchen twine (if not already trussed)
• Cooling rack
• Baking tray / sheet pan
• Roasting pan with rack
• Folding roasting rack (optional)
• Quick-read thermometer or leave-in probe
• Aluminum foil

Instructions

1) Buy it early (this matters)

Pick up your boneless prime ribeye roast 2–3 days before cook day.
The ideal roast has thin “spider-web” marbling through the eye—this is where the magic comes from.

As soon as you can, remove it from any vacuum packaging and prep for the dry-brine.

2) Trim + score (for better render and crust)

• If your roast has a fat cap, trim it to ¼–½ inch (0.6–1.2 cm).
• Score the fat cap in a crosshatch pattern (~1.5 in / 3.8 cm). Don’t cut into the meat.
• Pat the roast very dry with paper towel.

3) Dry-brine

Sprinkle and rub 1 tsp kosher salt per lb over the entire roast.
Work the salt into the scored fat and distribute evenly.

4) Truss (if it’s not already)

Carnivello roasts often come trussed. If yours isn’t:

• Use a long piece of kitchen twine and loop around the roast every ~1 inch.
• Tighten firmly (not crushing), tie off, and trim excess.

Trussing helps the roast cook evenly and slice like a showpiece.

5) Refrigerate uncovered (24–72 hours)

Set the roast on a cooling rack over a sheet pan and refrigerate uncovered for 1–3 days.  This dries the exterior (better crust) and seasons deep.

6) Bring to temp + season

On cook day:

• Remove roast from fridge and let it sit 1.5–3 hours.
• Preheat oven to 200°F (93°C) about 30 minutes before roasting.
• Rub roast with olive oil, then apply your dry rub.

7) Slow roast

Place roast on a rack in an uncovered roasting pan. Roast until internal temp reaches:

• 125–130°F (52–54°C) for a classic medium-rare finish

Expect 2.5–4 hours depending on thickness and oven accuracy.
Use a thermometer—this is a precision play.

8) Rest (don’t skip)

Remove roast, tent with foil, and rest 1 hour.  This locks in juices and keeps the interior perfect.

9) Reverse sear (the steakhouse finish)

Crank oven to its max—typically 500–550°F (260–288°C).
Remove foil and return roast to oven for 6–10 minutes until the outside is bubbling, browned, and crisp.

Do not walk away. This happens fast.

Slice immediately and serve with au jus or gravy.

Notes

• Leftovers keep 2–3 days in the fridge.
• For freezing: about 1 month.
• Reheating: avoid blasting with heat (it’ll push doneness). Best move is slice first, then warm gently with hot au jus, sautéed onions/mushrooms, or a quick low-heat pan kiss.