Reverse Seared Prime Rib Roast

Reverse Seared Prime Rib

HomeChef Michelle asks:

Hi Chef Perry, I have a couple questions. Fixing prime rib tomorrow, 9 pounds. Family wants it cooked medium, serving at 3 pm. When should I put it in?

Also, how much salt?

Saw you on AMNW this week!

Thanks!

—–

Hi Michelle!

Thanks for asking (and for watching the show!)

Here’s how I do it:

Dry out the surface of the roast by salting, and then resting it uncovered in the fridge overnight.

For a 10# prime, I’d use 4 Tbs of coarse sea salt, spread evenly.

Bring the prime rib to room temperature before roasting. It usually takes about 2 hours out on the counter.

Preheat the oven to 200°F

Reverse Seared Prime Rib

Pat the prime rib dry, and set on a roasting pan bone side down (fat side up). Add any additional spices. I like Montreal Steak Seasoning.

Roast until the center reads 130°F for medium doneness, about 3.5-4 hours.

NOTE: Personally, I like my center cuts to be medium rare, which gives me a couple of more well done slices at either end, so I roast mine to an internal temp of 120°F, then follow the remaining steps.

Remove the prime rib from the oven, cover with a foil and rest for 30 minutes.

Increase the oven temperature to 500°F

10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes.

Reverse Seared Prime Rib
Medium Rare Center Slice

Serve immediately.

Let me know if you have any questions along the way, I’ll be watching FB for notifications!

Merry Christmas!

~Chef Perry


Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!

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