Prime Rib Roast
The reverse sear technique in this Prime Rib Roast achieves a juicy pink center and allows the roast to rest before browning, which means that as soon as your guests are ready to eat, you're ready to serve.
This recipe uses the reverse sear method: slow-roast at a low temperature first, then finish at a high temperature to achieve a deep brown, crackling crust. This technique not only achieves a juicy pink center that extends from edge to edge, but it also allows the roast to rest before browning, which means that as soon as your guests are ready to eat, you're ready to serve.
8 to 10 lbs bone-in prime rib roast
2 Tbsp kosher salt
1 Tbsp Vik’s Garlic Fix! Spice Blend*
1 Tbsp Garlic ‘n Herb Seasoning*
1 Tbsp Chef’s Choice Steak Rub*
3 Tbsp Cyprus White Sea Salt*
special equipment: instant-read thermometer, aluminum foil, roasting pan with v-rack OR rimmed baking sheet with wire rack
Day Before Cooking. In a small bowl, combine kosher salt and all seasonings except for Cyprus White Sea Salt. Fully coat all sides of the roast with the seasoning mixture.
Place seasoned roast, fat side up, on a v-shaped rack set in a roasting pan or a wire rack set over a rimmed baking sheet lined with aluminum foil. Refrigerate the roast, uncovered, to air-dry overnight. Seasoning the roast beforehand allows the meat to better absorb the seasoning, while air-drying will aid in achieving a crispier outer crust.
Day of Cooking. Remove roast from refrigerator and let sit at room temperature for 2 to 3 hours before cooking. Preheat oven to 225ºF. Place roast in oven and cook until the center of roast registers the desired temperature on an instant-read thermometer (approximately 4 to 4½ hours for medium-rare). See below for recommended guidelines. Remove from oven; cover loosely with aluminum foil and rest for 30 minutes to 1 hour.
30 Minutes Before Serving. Preheat oven to 500ºF. Ten minutes before serving, remove foil, return roast to the oven, and cook until the exterior is well-browned and crisp, about 8 to 10 minutes. Remove from oven, carve, and serve immediately. Add Cyprus White Sea Salt to a small pinch bowl; serve alongside the roast so guests can season individual slices as desired.
medium-rare 125 to 130ºF
medium 130 to 135ºF
medium-well 135 to 140ºF
Check out our Horseradish Sauce recipe for a perfect complement to this roast!
Yields 8 to 10 servings (based on precook estimation of 1 pound per person).
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CAPACITY: 4 oz
MAINTENANCE: Rinse with water and hand dry.
COLOR/MATERIAL: Red/Cast Iron
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