Pixicook
LoginGet Started
    HomeRecipesBeefPerfectly Roasted Prime Rib with Reverse Sear
    recipe image

    Perfectly Roasted Prime Rib with Reverse Sear

    clock-icon320 minutes
    author-image
    Author
    Pixicook editorial team

    A tender and flavorful prime rib roast cooked to perfection using the reverse sear method.

    Ingredients for Perfectly Roasted Prime Rib with Reverse Sear

    units in
    USchevron
    units in
    USchevron
    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Standing Rib Roast (Prime Rib)

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Perfectly Roasted Prime Rib with Reverse Sear

    1. Preheat the Oven

    Start by preheating your oven to the lowest possible setting, ideally 150°F (66°C). If your oven doesn't go that low, use the lowest temperature available. This gentle heat will ensure the roast cooks slowly and evenly, retaining its juices and achieving a perfect, uniform doneness.

    2. Season the Roast

    While the oven preheats, season your standing rib roast generously with kosher salt and freshly ground black pepper. Don't be shy with the seasoning; it forms a delicious crust and enhances the meat's natural flavors.

    3. Prepare the Roast for Cooking

    Place the seasoned roast fat cap up on a V-rack set inside a large roasting pan or on a wire rack placed over a rimmed baking sheet. This positioning allows for even airflow and cooking around the meat.

    4. Cook the Roast

    Insert an instant-read thermometer into the thickest part of the roast, avoiding bone. Cook the roast in the preheated oven. If your oven is set to 150°F, it will take about 5.5 to 6.5 hours. If set to 250°F, it will take around 3.5 to 4 hours. The goal is to reach an internal temperature of 120-125°F (49-52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. The slow cooking process ensures the meat is evenly cooked and remains juicy.

    5. Rest the Roast

    Once the roast reaches your desired internal temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes and up to 1.5 hours. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a tender and flavorful roast.

    6. Preheat for Searing

    While the roast is resting, preheat your oven to the highest possible setting, between 500 to 550°F (260 to 288°C). This high heat is essential for the final sear, which will create a beautifully browned and crisp exterior.

    7. Sear the Roast

    After the resting period, remove the foil and place the roast back in the oven. Let it sear for 6 to 10 minutes until the exterior is well-browned and crisp. Keep an eye on it to prevent burning.

    8. Carve and Serve

    Finally, remove the roast from the oven, carve it into slices, and serve immediately. Enjoy the perfectly roasted prime rib, with its tender, juicy interior and deliciously crispy exterior.

    Variations

    Herb Crust Variations

    Mediterranean Twist

    Leg of Lamb with Garlic and Rosemary

    Substitute the prime rib with a boneless leg of lamb. Make incisions and insert slivers of garlic and rosemary leaves before the initial roast. Follow the same reverse-sear technique.

    Sauce Variations

    Horseradish Cream Sauce

    Marinades and Glazes

    Red Wine Marinade

    Flavor Variations

    Mediterranean Style


    Comments (0)

    Add your comment...

    Explore More Beef recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast