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The Perfect Prime Rib
Posted on 12/18/14 at 5:04 pm
Posted on 12/18/14 at 5:04 pm
I've used this recipe the last 4 times I've made it, and it comes out perfectly every time. It's basically a reverse sear with the sear coming from a dry heat.
You could also use a blow torch.
Ingredients
Standing rib roast (prime rib), 3-12 pounds (This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast))
Kosher salt
Freshly ground black pepper
Procedures
1 - Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.
2 - Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
3 - 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.
The Perfect Prime Rib
You could also use a blow torch.
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Ingredients
Standing rib roast (prime rib), 3-12 pounds (This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast))
Kosher salt
Freshly ground black pepper
Procedures
1 - Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.
2 - Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
3 - 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.
The Perfect Prime Rib
Posted on 12/18/14 at 5:19 pm to KosmoCramer
beautiful reverse sear
Posted on 12/18/14 at 5:38 pm to KosmoCramer
Dude, that is awesome...
Posted on 12/18/14 at 5:59 pm to KosmoCramer
That picture should come up when you Google 'Reverse Sear'.
Posted on 12/18/14 at 8:37 pm to KosmoCramer
Bookmarked. Thunderous round of applause.
Posted on 12/18/14 at 10:49 pm to KosmoCramer
That's how it's supposed to look.
Posted on 12/19/14 at 12:28 am to KosmoCramer
Looks like a baby alligator.
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