about the recipe
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.
– 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.
- 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.