Embedded Files
In our household, we've established a delightful annual tradition. Every Christmas or New Year's Eve, we look forward to preparing a specific dish. This special dish is none other than a succulent, perfectly cooked prime rib roast. The tenderness of the meat is so exquisite that it hardly requires any sauce to enhance its flavors. It's simply that delicious.
One special cooking technique we've adopted is the reverse sear method. This method ensures that the majority of the meat maintains a delectable medium-rare state, while also achieving a perfectly crisp crust on the outside. An added advantage of this technique is its flexibility. If the roast cooks faster than anticipated, the reverse sear method allows for a seamless finish, ensuring our prime rib is always the star of our festive meals.
Ingredients:
1 standing rib roast (prime rib), 3/4 lb per person
Salt
Directions:
Prep:
If frozen, thaw before starting. It will take 48-72 hours to thaw in the fridge.
24 hours before cooking, remove from packaging, place on a wire rack on a baking sheet and liberally cover with salt. Don't be shy.
Cooking:
Remove from fridge 1 hour before cooking, allow to come to room temp.
Set the oven for 200° F.
If you have a v-rack you can use that to cook. If not, make a 2 inch circle out of foil and place the prime rib on that, fat cap up.
Cook till the middle is at 123° F then remove and lightly cover with foil. This will take 4-5 hours.
A prob thermometer is a great thing to have because when the meat is close to temp, it will go over quickly.
Allow to rest for at least 30 min and up to 75 min.
Preheat the oven to 500-550° F. When ready put the prime rib back in for 6-8 min. This will produce a lot of smoke, don't worry.
Remove from oven, carve and eat immediately.
Notes:
Servings = 3/4 lb per person
Prep time = 24 hours
Cooking time = 4-5 hours
Original recipe: Roasted and Reverse Seared Prime Rib Recipe (seriouseats.com)`
Page updated
Report abuse