Reverse Seared Prime Rib Roast.
You can have Reverse Seared Prime Rib Roast using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Reverse Seared Prime Rib Roast
- It's 6-12 pound of Standing Rib Roast (bone-in prime rib).
- It's 5 Tbsp of Kosher or Sea Salt.
- It's 5 Tbsp of Freshly-Cracked Black Pepper.
- It's 3 Tbsp of Granulated Garlic.
- You need 2 tsp of Dry Oregano.
- Prepare 2 tsp of Dry Rosemary.
- You need 2 tsp of Dry Thyme Leaves.
- Prepare 1 Tbsp of Corn Starch.
Reverse Seared Prime Rib Roast step by step
- For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on..
- The day before you plan to roast your prime rib, season it liberally on all sides with pepper, salt, garlic, cornstarch and dried herbs (combine all in a bowl to make a rub for roast). Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours)..
- Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting..
- Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up..
- Roast until a probe style digital thermometer inserted into the thickest part of the meat (away from the bone and not in the fat) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours..
- Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes..
- Meanwhile the roast is resting in pan with foil tent over it increase oven temperature to 500°F(or its highest setting). Uncover the roast and sear it in the oven for 5-10 minutes(if oven only goes to 450 then 15 minutes), until the exterior is brown with a crisp crust..
- Carve the prime rib and enjoy..