My 5th (maybe a few more) year of the reverse sear prime rib came out brilliantly. I used a meater thermometer which did the time calcs for me and had this small roast done in 4.5 hours. Just so pleased – I did do the salt and dry age for 72 hours.
It’s one of my favorite recipes.
by cpencis
8 Comments
Unfortunately I failed my prime rib, let it rest in the turned off oven and I think that kept the temp too high, should have let it rest outside of the oven instead, left it there for 30 mins and when I pulled out temp was way too high at like above 135
I love this! Beautiful!
it’s your prime rib now, take credit and enjoy.
Giant rib roasts are fun and all, but I love the accessible size of the one you have pictured there. What is that like 4-5 lbs?
Good to know.
I’ve gotten no end of grief from my wife about the thing uncovered in the refrigerator. LOL.
Will be cooking it tomorrow. Will start early ~9 a.m. at 225 F until a core temp of 130F. A max temp blast to crust it up, then it comes out to rest while the casseroles get put in the oven.
Wish me luck juggling all this.
cheers,
It’s a great method. I’ve converted a couple of the “high heat and then turn the oven down” guys at work to the reverse sear and they about it’s the superior way to cook roasts
Looks great. What temp did you pull it?
I did it today with a 23lb roast. I will tell ya what it still was amazing but you can’t avoid the ends being medium/medium well on a roast that big. Kinda worked out for a big group with different tastes. But not perfect with no grey band. Yours looks gorgeous