Prime Rib Roast: Sear-It-Last Method
Unlike most prime rib recipes, ours involves slow roasting the meat in a 200 F oven, then searing it at a high temperature right before serving.
- Serves: 8 persons
- 1boneless or bone-in beef rib roast, trimmed and tied
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Step 1Gather the ingredients.
Step 2The night before you're going to cook the prime rib roast, place the meat on a rack with a sheet pan at the bottom. Transfer the meat to the fridge, uncovered, and allow it to age for up to 24 hours. Three hours before you're going to roast it, take the prime rib out of the fridge and let it sit at room temperature. Preheat your oven to 200 F. Season the meat generously with kosher salt and ground black pepper.
Step 3Set the boneless roast in a roasting pan with a rack, fat-side up. If using a bone-in roast, set the meat bone-side down. Insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit the bone. If you're using a digital probe thermometer, set it to alert you when the meat hits 128 F.
Step 4Transfer the roast to the oven and roast until the meat's internal temperature reaches 128 F, which will be another 2 1/2 to 5 hours, depending on the size of your roast.
Step 5When the temperature reaches 128 F, take the meat out of the oven and transfer it to a cutting board . Cover it with foil. Leave the thermometer in. Once you take the roast out of the oven, the temperature should rise to 130 F, which is perfect medium-rare. Within 20 minutes or so, it will drop back down to 120 F. Turn your oven temperature up to 500 F.
Step 6By the time the temperature has come down to 120 F, the oven will have fully reached 500 F. Place the roast back in the hot oven and roast on super high for 6 to 10 minutes or until you have a lovely brown crust on the outside. Remove from the oven and carve right away.
Step 7Serve and enjoy.