Reverse Seared Prime Rib Roast Foolproof Method

• Reverse searing is a low heat roasting method, finishing with a very high temperature at the end of the cooking time to sear the meat. You cook a prime rib roast with the bone in, bone tied, or the bone out. My preference is bone out and tied.
  

Purchasing Your Prime Rib

• When purchasing your prime rib roast, look for a roast that has a lot of fat marbling throughout the meat, and a thick fat cap. This will ensure a flavorful, juicy and tender roast.
• A rule of thumb for purchasing bone-out and or tied prime rib is to purchase 1/2 lb. per person. A bone-in standing rib roast will feed approximately two people per bone. Depending on what you are serving with your roast, you can plan for 1/2 to 3/4 lb. of prime rib per person.

Prepping Prime Rib For Brining & Aging

• 1-2 tbsp of diamond crystal kosher salt or more depending on the weight of the roast. Note: This is not fine table salt!
• Rinse prime rib under cold running water. Dry it very well with kitchen paper. Trim any excessive fatty areas, but leave a fat cap in place.
• Sprinkle the prime rib liberally all over with kosher salt, pressing and rubbing the salt into the meat and fat cap. (DO NOT use table salt as this will make your prime rib very, very salty. If using table salt, cut the amount by 1/2 or 3/4).
• Place the seasoned prime rib on a metal roasting rack, set inside a roasting pan. Make sure that the fat cap is facing up. Put the prime rib and roasting pan into the refrigerator UNCOVERED for 24-48 hours. The roasting rack is required for aging and the dry brining process. The rack allows the air to circulate around the meat, seasoning, drying and aging it. Once the process is complete it will look like it has a bad case of dried out freezer burn, but that’s perfect. This is what you want.
• If you don’t have a metal roasting rack to place your prime rib on, simply take two or three sheets of foil and fashion them into balls. Try to make them equal in size and height. Set the balls inside the roasting pan, and place the prime rib on top. This will allow the air to circulate. If you don’t want to use foil, you can use carrots, parsnips and celery to create a vegetable rack.

Roasting The Prime Rib

• For the best results, you’ll need a digital meat thermometer probe the kind that works in both an oven and a BBQ grill. This is what helps to make this recipe foolproof, in addition to following all the other instructions.
  

Room Temperature

• I CANNOT STRESS HOW IMPORTANT THIS NEXT STEP IS! Remove the brined prime rib from the refrigerator and allow it to come to room temperature uncovered. Depending on the weight of the roast, and the ambient temperature within your home, this can take anywhere from 3-8 hours and possibly longer. I leave my brined prime rib roast on the countertop overnight. It’s the last thing I do before going to bed. Or you can set a timer and get up at 2 AM or 3 AM in the morning to begin the room temperature process.
• Bringing the prime rib to room temperature is essential for the prime rib to cook evenly. Don’t worry about the prime rib sitting on the countertop. The salt will act as a preservative.

The Oven

• Preheat the oven. Place the oven rack in the middle of the oven, and set the oven temperature to 250°F.
• Insert probe deeply into the thickest part of the prime rib. Make sure it’s not touching any bones if cooking a bone-in roast. Set your desired temperature on the digital display of your probe thermometer, and then place the roast in the oven, UNCOVERED.
• If you want your roast to be medium well, set the probe temperature for 135°F, or a little below that, maybe 130°F. Remember you’re going to sear the rib roast later.
• Once the desired internal temperature has been reached, remove the roast from the oven and cover very loosely with foil. Allow the roast to rest for 1 to 2 hours.
• Note: While the roast is resting the residual heat will continue cooking the roast raising the internal temperature by as much as 10°F.

Searing

• To sear, during the last 20 minutes of the rest time, preheat the oven to 500°F or the highest temperature your oven will go to.
• Using clarified butter or a high temperature cooking oil, make a seasoned oil using dried herbs and spices. This can be herbs and spices of your choice. For larger roasts increase the amount of oil, herbs and spices used. For a 4 lb. prime rib I used the following seasoning oil. Note, I don’t suggest using fresh herbs as they will burn at this temperature, making your roast taste bitter. Always use dried herbs and spices.
• Note, I don’t suggest using fresh herbs as they will burn at this temperature, making your roast taste bitter. Always use dried herbs and spices.
• 2-3 tbsp oil
• 1 tsp dried mix Italian herbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp freshly ground pimento berries or all spice (optional)
• Using a silicone brush, liberally apply the seasoning oil over the prime rib. This will form a delicious crust. DO NOT USE SALT OR SEASONING SALT! There is more than enough salt on, and in the beef already.
• Sear for 10-15 minutes. Remove from oven, and allow roast to rest for 5-10 minutes. Carve and serve.
• It’s important to note that you don’t have to rest the prime rib before carving it, as it was rested before the sear. I personally feel that it tastes better for having that second rest period.
• Also, your prime rib can be seared without herbs and spices. Just glaze with clarified butter or a high temperature cooking oil.
• Don’t use olive oil or high temperature olive oil. This can create an unpleasant aftertaste.
• If you have some guests who like their meat more well done, carve the roast, and then pan sear it.
• Heat a skillet until smoking hot. With a high heat silicone brush, apply a THIN layer of oil to coat the pan. Sear on both sides briefly for 20-30 seconds or until desired doneness is achieved.

What Is The Cooking Time?

• How long will it take for your roast to cook? A 4.5 lb bone out prime rib roast can take 3-3.5 hours or longer depending on desired doneness. The weight of the roast, and whether it’s bone in or bone tied or bone out, as well as your ovens calibration will determine how long it takes to cook.
• This is why a probe thermometer is essential for your success. And a huge factor for success is bringing the prime rib up to room temperature before cooking.
• You can always cook your prime rib to medium rear or even rear, and then sear it in a smoking hot pan or on a grill to the desired doneness. This is what I do.
  

Cooking Temperature For Prime Rib Roast

• Well done 140°F
• Medium well 135°F – 140°F
• Medium 130°F – 135°F
• Medium rare 125°F – 130°F
• Rare 120°F – 125°F
• Bear in mind, if you like your prime rib to be served medium well, as is the case with most of my guests, I set my digital meat thermometer probe to an internal cook temperature of 130°F, with the understanding that the residual heat will continue to cook it. While resting, the residual heat will continue to cook the roast to an internal temperature of 137°F – 140°F.
• NOTE: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions and or a compromised immune system.”