you have to use this recipe. I only used pepper, salt and garlic rub but use what you want. The rock salt is important for a great crust. I cooked mine to 120. you can cook it from 115-125. Many Cooks use this method of reverse searing, look it up. This is not the only person using this method. This is the best way, you won't regret it. just remember, when you pull it out, use the foil to canopy for 20 minutes, while you preheat your oven to 500. make sure your oven is at 500 before you put it in. Reverse searing cooks the meat more evenly inside instead of an overdone outer meat. Also, don't worry about losing juices because you didn't sear it ahead. They have found, it does not make a difference as the juices still remain perfectly juicy. No worries
I baked a 7.5lb prime rib at 190 degrees for about 5.5 hours and pulled it around 131. Carryover temp maxed at 134 after a few minutes (the lower the roasting temperature, the less the carryover cooking I gather). This seemed like a pretty perfect medium rare. I can't imagine what it would've been like if I pulled it at the suggested 115 degrees #rawAF?
The reverse sear is a winning technique though and I will be using it again in the future on other foods. I read a number of recipes for prime rib and followed parts of several of them, but this one was the most influential. I saw one recipe that said to dry brine with salt a couple days in advance, but I'm not sure how much flavor that actually imparts or if it's more to retain moisture. Anyway, the beef was a hit.
It turned out perfect. I made a 9 pound and I gave it 4 and a half hours to come to room temp, I feel this is critical for a evenly cooked Prime Rib and was so evenly cooked with this method of reverse searing.. I will always make it this way, it is so easy and everyone loved it.
This was a great framework to make some minor adjustments too. Firstly i'd suggest cooking to 130 as prime rib does better at a medium than a medium rare I believe. I love medium-rare steaks but the prime rib cut just does a better job with a little more cooking.
Salting the day before makes a huge difference too with the crust of the roast, don't forget to salt and let it dry out for at least an overnight period!
Cooking time does take a long time with this method depending on how well your oven does at a low temp at 200 so give yourself more time than you think you need. You can have the roast rest under aluminum foil for up to 2hrs.
The butter rub really makes this a special roast too, just throw in a bunch of fresh garlic ,thyme, rosemary and some cracked black pepper. It'll be an amazing dish you won't regret!
We had a 3 lb piece, and as one of the reviews mentioned, cooking at 200F left the roast looking downright raw. I upped the temp to 225F, cooked it for an hour and a half before the resting period, and it came out looking perfect, just like in the picture. Will be using this method from now on.
I cut slits in the roast and stuffed about ten cloves of garlic. It turned out great flavorful and excellent! Jill and Jim Baton Rouge
This was a huge hit for the holiday! Took 4.5 hours for a 7.5 lb, but everyone raved about it. Made exactly as directed.
Great approach to delicious prime rib! Served it to a party of 25 and it got rave reviews by the prime rib enthusiasts. This is my go-to recipe for prime rib!
This is the most fool proof recipe for prime rib. I cooked it to 135 for medium.
I love the idea and process of a reverse dear but the time is way office had a 6 1/2 lb roast .. and following instructions should have been medium well or more ( I was aiming for medium rare). what I got was extremely rare. I carved the cap and served it and then carved the rest and finished cooking it. definitely use meat thermometer ... my bad for not.
