Mastering the art of preparing Reverse Sear Prime Rib is easier than you think! This technique involves slow-roasting the prime rib first, then blasting it with high heat to get that beautiful, golden-brown crust. You will get a beautifully tender, juicy, and evenly cooked prime rib every single time.
Today, we're diving into a recipe that's going to make your taste buds dance with joy - the Reverse Sear Prime Rib.
This is one of those dishes that, once you've mastered it, will make you the star of every dinner party and family gathering.
But don't worry, even though it sounds fancy, it's actually quite straightforward to prepare.
So, are you ready to impress your family and friends with a mouthwatering Reverse Sear Prime Rib? Let’s get started!
- Standing Rib Roast: This is where the magic happens, folks. A standing rib roast, also known as prime rib, is a rich, flavorful cut of beef that comes from the primal rib section of the cow. It's marbled with fat, which melts during cooking, infusing the meat with a mouthwatering, buttery flavor.
- Salt: Salt might seem like a humble ingredient, but it's a game-changer when it comes to bringing out the flavors of your prime rib. Use either sea salt or kosher salt.
- Black Pepper: Freshly ground black pepper will have the best flavor.
Step by Step Instructions
For the full recipe for reverse sear prime rib roast with measurements, see the recipe card at the end of the post.
Once our prime rib hits that sweet spot, remove it from the oven and tent it tightly with foil. Let it rest for at least 30 minutes.
Turn the oven up to 550° F. This is what's going to give us that irresistible, crispy crust.
Remove the foil from the roast and pop it back in the oven. Let it cook for another 5 to 10 minutes until it's beautifully browned and crisp.
Trimming Bone-In Prime Rib
Tips and Tricks
- Patience is Key: The reverse sear method isn't a quick process, but trust me, it's worth every minute. Slow-roasting allows the prime rib to cook evenly, resulting in a tender, juicy roast that's perfectly done from edge to edge.
- Quality Matters: Invest in a high-quality standing rib roast from a reputable butcher or brand. Remember, this is the star of your dish, so it's worth splurging a little.
- Season Generously: Don't be shy with the salt and pepper. They bring out the rich, beefy flavors of the prime rib. And remember to season it twice - once before it goes into the fridge and again before it goes into the oven.
- Let it Rest: After your prime rib has reached 120° F, remove it from the oven and let it rest, tented with foil, for at least 30 minutes. This allows the juices to redistribute throughout the meat, making it even more mouthwatering.
- Get Crispy: Crank up the heat to 550° F after the resting period to achieve a beautifully browned and crispy crust. Keep a close eye on it though - you don't want it to burn!
- Invest in a Good Thermometer: A reliable instant-read thermometer is crucial for this recipe. It takes the guesswork out of knowing when your prime rib is perfectly cooked.
- Make it Yours: While salt and pepper are classic seasonings for prime rib, feel free to experiment with your favorite herbs and spices. Rosemary, thyme, and garlic are all great additions to this reverse sear prime rib recipe.
What Do You Serve With Prime Rib?
First up, we've got our Instant Pot Mashed Sweet Potatoes. I love how the sweetness of the potatoes contrasts with the savory, rich flavor of the prime rib. Plus, they add a lovely pop of color to your plate!
Next on the list are Balsamic Green Beans. These aren't your average green beans, folks. They're tossed in a tangy balsamic glaze that's just the right balance of sweet and sour. The beans stay crisp and fresh, adding a nice crunch to your meal. And the best part? You can whip them up in no time at all.
Now, let's talk about the Broccoli Apple Salad. This salad is a bowl full of textures and flavors - crunchy broccoli, crisp apples, creamy dressing, and a touch of sweetness. It's a refreshing counterpoint to our hearty prime rib.
And last but certainly not least, we have our Slow Cooker Mashed Potatoes. These are comfort food at its finest. They're so buttery and smooth, you'll want to eat them straight from the slow cooker (not that I've ever done that...okay, maybe just once!). The slow cooker does all the work for you, leaving you free to focus on that stunning prime rib.
What temperature do you reverse sear prime rib?
The reverse sear method calls for slow-roasting the prime rib at 200° F until it registers 120° F on an instant-read thermometer. This should take about 3 ½ to 4 hours. Then, you'll want to crank up the oven to 550° F and cook your roast for another 5 - 10 minutes until it's nicely browned and crisp.
Is prime rib better cooked slow or fast?
Prime rib is definitely better cooked slowly. Slow-roasting allows the fat to render down and evenly distribute throughout the meat, resulting in a juicy, tender roast that's perfectly done from edge to edge.
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- Large Roasting Pan
- Rack and Rimmed Baking Sheet
- Instant Read Thermometer
Reverse Sear Prime Rib
- 1 standing bone-in rib roast 6 to 10 pounds
- Salt and fresh ground black pepper
- Season the meat generously with salt and pepper. Use about a tablespoon of salt per 5 pounds.
- Place on a rack set on a rimmed baking sheet and set in the refrigerator uncovered overnight, or up to three days.
- Remove from the refrigerator, and let it sit at room temperature for at least an hour.
- Preheat the oven to 200° F. Lightly season the meat again with salt and pepper.
- Place the roast with the fat side up on a rack in a large roasting plan.
- Cook until the internal temperature registers 120° F - 125° F on a meat thermometer for medium-rare, about 3 ½ to 4 hours.
- Remove from the oven and tent tightly with aluminum foil. Allow to rest for at least 30 minutes.
- While the meat is resting, turn the oven to 550° F.
- Remove the foil, and place the roast in the oven.
- Cook for 5 to 10 minutes, until browned and crisp.
- Carve and serve immediately.