Step-by-Step Guide to Prepare Ultimate Reverse Seared Prime Rib Roast

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, How to Make Award-winning Reverse Seared Prime Rib Roast. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Reverse Seared Prime Rib Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Reverse Seared Prime Rib Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Reverse Seared Prime Rib Roast using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Reverse Seared Prime Rib Roast:

1. 6-12 pound Standing Rib Roast (bone-in prime rib)
2. 5 Tbsp Kosher or Sea Salt
3. 5 Tbsp Freshly-Cracked Black Pepper
4. 3 Tbsp Granulated Garlic
5. 2 tsp Dry Oregano
6. 2 tsp Dry Rosemary
7. 2 tsp Dry Thyme Leaves
8. 1 Tbsp Corn Starch

Instructions to make to make Reverse Seared Prime Rib Roast

1. For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
2. The day before you plan to roast your prime rib, season it liberally on all sides with pepper, salt, garlic, cornstarch and dried herbs (combine all in a bowl to make a rub for roast). Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).
3. Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
4. Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.
5. Roast until a probe style digital thermometer inserted into the thickest part of the meat (away from the bone and not in the fat) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
6. Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
7. Meanwhile the roast is resting in pan with foil tent over it increase oven temperature to 500°F(or its highest setting). Uncover the roast and sear it in the oven for 5-10 minutes(if oven only goes to 450 then 15 minutes), until the exterior is brown with a crisp crust.
8. Carve the prime rib and enjoy.

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