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Reverse Seared Prime Rib Roast

 Welcome back! 

Today, we have a delicious holiday roast! This is another prime rib roast, but this time, we cooked it in a different way - using a technique called reverse-searing. In contrast to traditional searing, this method has the meat cooking at a lower temperature for a long time before finishing with a sear so that the meat has evenly cooked across the whole cut, kinda like sous vide. It makes for a very tender and delicious dish that is a perfect centerpiece for a holiday feast!

Reverse Seared Prime Rib Roast


Ingredients:

  • 1 standing rib roast (note the weight, it varies and significantly impacts the cooking time)
  • 1 tablespoon salt
  • 2 tablespoons oil
  • 1 tablespoon ground black pepper
  • 2 tablespoons fresh rosemary and thyme, chopped (optional)
For the gravy:
  • 1/4 cup drippings
  • 2 tablespoons flour
  • 2 cups broth
  • Some pepper

Directions:

  1. Pat the ribs dry.
  2. Rub the ribs with the salt.
  3. Let the ribs rest for 3-4 hours on the counter. You can loosely cover it up with some foil or put it in the oven if you're not using it.
  4. Separate the bones from the rest of the ribs by cutting just along the bones. This will make the carving easier.
  5. Tie the whole thing together with twine, including bones.
  6. Spread the oil across the ribs. Then rub with the pepper and herbs.

  7. Bake in the oven at 250°F until the inside reaches about 120°F for a medium-rare roast or 130°F for a medium roast. We prepared a medium-rare 7 pound roast, and it took about 2 1/2 hours. Larger roasts (9-10 pounds) may take up to 4 hours, but it all depends on the oven).
  8. Take the ribs out and cover with foil. Let it rest for 30 minutes. During this time, the inside temperature of the meat should rise about 5 degrees.
  9. Pour out the drippings from the ribs and save it to make gravy.
  10. After resting, bake the ribs again at 500°F until the meat browns for about 10-15 minutes.
  11. Carve it up!
To prepare the gravy:
  1. In a pot, mix the drippings with the flour.
  2. On low heat, mix in the broth until the mixture becomes smooth and even.
  3. Add in the pepper and mix.
Many recipes use the number of bones to determine the cooking length, but we found that to be too variable to be reliable, so weight is the better indicator, as is your oven type, as noted in previous posts, we use a counter-top oven (a Breville Smart Oven Air). So ultimately, you should go off of the temperature to see how well done the meat is. The small size of this oven may have reduced the effectiveness of the reverse-searing technique, because, as you can see, the edges were still more well done than the inside. However, it was still amazingly tender and delicious!

-Chefpo
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