Prime Rib - Reverse Sear
Servings: 10 people
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Ingredients
- 10 lb bone-in rib roast
- Kosher salt
- freshly ground black pepper
Instructions
- Choose a well-marbled bone-in rib roast.
- Rub Kosher salt and black pepper over the entire rib roast coating the sides, top and bottom. Refrigerate uncovered for 1-2 days. This will help the meat retain moisture.
- Set oven to 250°. Place the roast on a rack in a pan.
- Roast in the oven until the temperature reaches about 125° for a rare/medium doneness.
- When the meat reaches 125°, remove it from the oven and tent with aluminum foil. Let the roast rest for a minimum of ½ hour and up to 1½ hours.
- Heat oven to 500° to 550° and return the roast to the oven for 15 minutes. This will provide a nice sear to the top of the roast and the inside will be evenly cooked.
- Let the prime rib sit a few minutes, remove the bones and then slice.
Notes
This is a perfect method for a prime rib roast. Watch the video before using the reverse sear to see how simple it really is. Serious Eats Prime Rib Reverse Sear
It is almost a necessity to have an accurate meat thermometer to check the internal temperature of the meat.