My friend Sharon told me she officially had a new way to make prime rib after trying the reverse sear method in this recipe.
Your roast will be perfectly cooked from edge to edge, no grey meat (unless you are a well-done kinda meat eater!).
Initially you may think you overcooked the roast because there will be no juices in the pan.
Don’t let that fool you! What you accomplished is a perfectly prepared, perfect prime rib roast. Once you plate the prime rib, the juices will start flowing and you’ll have arrived in prime rib heaven!
Perfect Prime Rib Roast
Calories: 13813kcal
tender, juicy, and bursting with flavor.
Print Recipe
Ingredients
- 10 lb Standing beef rib roast
- ¼ cup Brown sugar dark
- 2 tbsp Dry Rub Flave
Instructions
- Combine Dry Rub Flave and brown sugar.
- Place roast on a cooling rack or v-rack and set in a shallow baking sheet. Coat with rub mixture and dry brine, refrigerate uncovered, for a minimum of 6 hours or up to 48 hours.
- Preheat oven to 200 °F . Place the roast, still on the cooling rack and baking sheet, in the oven and bake until internal temp reaches 120℉ to 125℉ for rare, 130℉ for medium rare, and 135℉ for medium-well . In a 200° oven, this should take between 4½ to 5½ hours but check your temp around the 4 hour mark to be sure you don't over cook your expensive cut of meat!
- Remove from the oven and tent loosely with foil. The roast can rest from 15 to 90 minutes.
- Preheat oven to 525℉. Around 15 minutes prior to serving, uncover roast and place in oven for 8 to 10 minutes.
- Remove from oven, carve, and serve immediately.
Nutrition
Calories: 13813kcal | Carbohydrates: 74g | Protein: 618g | Fat: 1208g | Saturated Fat: 504g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 525g | Cholesterol: 2743mg | Sodium: 2042mg | Potassium: 10467mg | Fiber: 13g | Sugar: 55g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 861mg | Iron: 76mg