Ultimate Reverse-Seared Prime Rib Roast
Prepare for a culinary masterpiece with this foolproof method for the juiciest, most flavorful prime rib roast you’ve ever tasted. Using the reverse sear technique, we’ll cook this magnificent cut low and slow, then finish it with a sizzling crust that will have your guests begging for seconds.
Prime Rib: The Crown Jewel of Beef
Prime rib is the epitome of beef luxury. This well-marbled cut promises a melt-in-your-mouth experience that’s worth every penny. While it may seem intimidating, our method ensures perfection every time, even for first-time cooks.
The Secret to Succulent Success
The reverse sear method is a game-changer for achieving the perfect prime rib. By cooking at a low temperature first, we ensure even doneness from edge to center. Then, a final high-heat sear creates that irresistible crust we all crave. It’s science meets culinary art!
Ingredients
- 1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg)
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat your oven to its lowest setting, ideally 150°F (66°C). If your oven doesn’t go this low, set it to the lowest possible temperature.
- Season your roast generously with salt and pepper. Place it fat-side up on a V-rack in a roasting pan or on a wire rack in a rimmed baking sheet.
- Slow-roast until the center reaches your desired temperature:
- 120-125°F (49-52°C) for rare
- 130°F (54°C) for medium-rare
- 135°F (57°C) for medium to medium-well
This could take 5.5 to 6.5 hours at 150°F, or 3.5 to 4 hours at 250°F.
- Remove the roast and tent it loosely with foil. Let it rest in a warm spot for at least 30 minutes and up to 1.5 hours.
- About 30 minutes before serving, crank your oven to its highest setting (500-550°F / 260-288°C).
- 10 minutes before guests are ready, remove the foil and return the roast to the blazing hot oven. Roast for 6-10 minutes until gloriously browned and crisp.
- Carve and serve immediately to amazed and delighted guests!
Pro Tips for Prime Rib Perfection
- For an even better crust, let the seasoned roast air-dry in the fridge overnight before cooking.
- Use a reliable meat thermometer for precise temperature control.
- Don’t skip the resting period – it’s crucial for juicy results!
- This method works for any size prime rib from 2 to 6 ribs. Plan on 1 pound per guest.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Servings: 3 to 12 | |
| Amount per serving | |
| Calories | 968 |
| % Daily Value* | |
| Total Fat 77g | 98% |
| Saturated Fat 31g | 155% |
| Cholesterol 237mg | 79% |
| Sodium 696mg | 30% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 65g | |
| Vitamin C 0mg | 0% |
| Calcium 37mg | 3% |
| Iron 7mg | 38% |
| Potassium 922mg | 20% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |