re: Prime Rib Recipe

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The downside to reverse searing to me is you can't have any hurts on the crust. They'll burn if you put them under a broiler or in a 550 degree oven long enough to achieve a crust. If you sear first, then put the herbs on during the rest period, they'll never burn.

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Blasphemy!!! Lol. This is like saying browning meat for a jambalaya or something tastes the same if you season it after you brown it. You won't get the same flavor profile. Not to mention, I can put a roast in my gas oven at 550, and it won't be anywhere near a flame, and the herbs won't burn. Don't assume a 550 degree oven has to be done with a broiler bearing down on top of it.

Look, I'm quite certain your prime rib is the tits. I'm sure I'd love it and I don't mean to disparage the method you are using. I was simply saying you will not get a more uniform cook by searing first as you suggested. But you know what? I'd still eat the shite out of it.

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Again, my affirmative statement wasn't in response to a reverse sear. It was in response to putting into an extremely hot oven and then turning it off while never taking the roast out of the oven and just leaving for x amount of time.

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Indeed it was. At the time of the original post by you, and my subsequent post, I was reverse searing a rib roast and I inferred what you were meaning. Alcohol may have been involved. I kept that assumption today. My apologies.

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It's about the same but you'll get more gray your way.

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My point. The smaller the roast, the more I would lean to a reverse sear. But when you dealing with a 15-18 pound bone in roast, a 20 minute sear first isn't going to make a big difference, and regardless of what the poster said above me, fresh herbs will scorch if placed under that high of heat (and not in any sort of fat/oil like in a skillet with constant movement) for an extended amount of time. I fricked that up one time doing a reverse sear and won't make that mistake again. If you were dealing with a smaller 4 rib roast, then the high heat is going to have a greater residual effect and I would probably reverse sear. I have a large family though and when I cook one it's a whole roast, and at the holidays sometimes two due to extended family and such.

Just reverse sear and add the herbs post cook.

It's pretty simple.

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fresh herbs will scorch if placed under that high of heat

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You could always employ the Ad Hoc "green salt" technique they use for duck confit.

I've used it on leg of lamb with very good results.

The ingredients are not as important as the technique.

Place salt, & whatever herb &/or spice you want to impart on your meat, into a small mini-prep or food processor & process until the solids are indistinguishable. Now use it just like salt.

I always sift my green salt just to make sure there aren't any hidden pieces.