Prime Rib Recipe

Serious Eats, Reverse Sear Standing Rib Roast (Prime Rib)


Actual Recipe

I have done them several different ways and just did one for Thanksgiving, the best way for us has been

Cut bones away from meat, and then cut each bone individually. Season meat and ribs liberally with salt, coarse black pepper and granulated garlic. rub all surfaces with softened butter,

put roast on elevated roasting rack with pan to catch drippings. place ribs around the bottom of the pan and put in 500 degrees oven for about 15 minutes, lower oven temp to 250 and cook until internal temp hits 118

takes a few hours but not as long as I thought, check the ribs an hour or so in and pull them and share with your cooking buddies for appetizers

118 puts out a warm red center, for those that like it more well done i will sear a few slices longer

add some beef stock to the pan drippings for Au jus

I reverse sear the whole roast with bones in. Frenched for presentation.

This is exactly the way I do mine! While I do cut the meat away from the bones I still keep the whole thing together with a little butchers twine.

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While I do cut the meat away from the bones I still keep the whole thing together with a little butchers twine.

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I used to do it like that but enjoy the "crust" on all sides and the ribs come out at a good time to enjoy as appetizers, I could just buy a boneless rack of rib eye ... no right or wrong way

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All of these suggestions are good. I've tried a bunch and now mostly just let it sit out for a few hours salt and pepper then toss in a hot oven and cook until about 120 to 125.

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agree, pretty hard to mess up, some are a little better than others but all are good, just pay attention to the internal temp

I remember you talking me through my first one years ago and now I have done at least a dozen and it is requested often

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Man I would salt that thing the night before cooking, salt and pepper it again right before cooking, then reverse sear to medium rare. Take it out, let it rest and crank your oven to the highest setting and brown it up.

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Pretty foolproof method. You can’t go wrong as long as you have a thermometer

Bones don't provide flavor to roasted meat, that's a myth.

I cook one or two every year. The reverse sear is the best if you want no medium to well done meat and I like to rub kosher salt and rest in the fridge unwrapped on a rack for like three days. It makes it more concentrated beefy flavor. After I toast the top and sides I let it rest and make the Yorkshire pudding which is the best part. Put a pan into the hot oven with 1/4 c of the drippings, pour in the batter and cook for 25 min.