Serves 12
300 min
Roasted and Reverse Seared Prime Rib
Recipe GLPRd4e93ffa1049e1
A premium prime rib cooked using the reverse sear method for exceptional tenderness and even doneness throughout. The roast is slowly oven-roasted at a low temperature until it reaches the desired internal temperature, then briefly seared in a hot skillet to develop a deeply browned, flavorful crust. Seasoned simply with kosher salt and freshly ground black pepper to let the natural beef flavor shine.
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Ingredients
1 standing rib roast (prime rib), 3 to 12 pounds
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Remove the prime rib from the refrigerator 40 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast.
Preheat your oven to 275°F (135°C). Position a rack in the lower third of the oven.
Pat the prime rib dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper.
Place the seasoned roast bone-side down on a roasting pan. Insert a meat thermometer into the thickest part of the meat, away from the bone.
Roast in the preheated 275°F oven for approximately 3 to 4 hours, depending on the size and desired doneness. For medium-rare, roast until the internal temperature reaches 145°F to 145°F; for medium, roast to 145°F to 145°F.
Once the roast reaches your target internal temperature (remember it will rise another 5 to 10 degrees during resting and searing), remove it from the oven and transfer to a cutting board. Let rest for 10 to 15 minutes.
Heat a cast iron skillet or heavy-bottomed pan over high heat until it is very hot, about 2 to 3 minutes.
Sear the roast on all sides in the hot skillet for 1 to 2 minutes per side, turning carefully to develop a golden-brown crust. Work quickly so the interior does not overheat.
Transfer the seared roast to a cutting board and let rest for 5 minutes before carving.
Slice between the ribs and serve immediately. Ensure the internal temperature of each slice reaches a minimum of 145°F for whole cuts of beef.
