About 5 years ago I was introduced to reverse-sear. It’s a method of cooking meats (usually beef) at a low temperature until you’ve achieved your desired doneness. The meat is finished in a hot pan, an oven or even a torch!

Today, I am sharing my method for reverse-sear Prime Rib. This technique will work with any sized prime rib but cooking times will obviously vary. I recommend getting a wireless thermometer. The rest you have: oven, roasting pan and some patience.

Some tips so that you start off on the right foot:

*If your prime is frozen, place in the fridge to defrost (2-3 days in advance)

*Season your meat the night before (this also known as dry-brining)

*Allow you meat to come to room temperature before placing in the oven (about 2 hours)

So now the question you’re probably thinking, “why reverse sear”? With reverse sear, the entire interior of the steak will be cooked to the same doneness you desired. Edge to edge of the meat.

If you want to eat your Prime Rib for dinner, you should begin by taking the meat out of the fridge in the morning to return to room temp.

Reverse-Sear Prime Rib

Recipe by Peter MinakiCourse: Sunday RoastDifficulty: Medium

Servings

6

servings

Prep time

5

minutes

Ingredients

• 1 Prime Rib, bone in (this roast had 2 rib bones)

• Kosher salt

• granulated garlic

• ground pepper

Directions

• The day before roasting to you beef, rub the exterior with veg oil or spray some cooking spray. Season all sides of the beef with salt, pepper, garlic and place in the fridge overnight. This is known as dry brining and your seasoning will penetrate the meat.
• The next day, take the meat out of the fridge to come to room temperature. This will take about 2 hours.
• Pre-heat your oven to 250F. Place your meat in a roasting pan and place in your pre-heated oven. Leave in the oven until the internal temperature reads 125F (for medium rare). Cooking time should take abour 3 1/2 hours but Set your timed to 1 hour intervals and check the internal temp. of your roast.
• When your roast is cooked to your desired doneness, take out of the oven and loosely cover with foil. Allow to rest 45 minutes.
• Reverse Sear: preheat oven to 550F. Place your roast back in the oven until the exterior is well-browned (takes about 7-10 minutes). Remove roast from the oven and allow to rest 10 minutes before carving/serving.

Notes

• Use that resting time (between steps 4 &5) to make Yorkshire Puddings.