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Reverse-Seared Prime Rib Roast

A standing rib roast cooked low and slow until evenly pink from edge to edge, rested, then blasted in a very hot oven for a deeply browned, crisp crust. Just salt and pepper, a thermometer and a little patience.
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Course: Main Course
Cuisine: American
Keyword: christmas prime rib, prime rib roast, prime rib roast oven, reverse sear prime rib
Prep Time: 10 minutes
Cook Time: 4 hours 40 minutes
Resting Time: 30 minutes
Total Time: 5 hours 20 minutes
Servings: 1 guest per 1 lb of bone-in roast (serves 3 to 12)
Calories: 918kcal

Equipment

  • Large roasting pan with V-rack (or wire rack set in a rimmed baking sheet)
  • Instant-read thermometer
  • Aluminum foil

Ingredients

  • 1 standing rib roast (prime rib) 3 to 12 pounds (1.3 to 5.4 kg), see Note 1
  • kosher salt to season generously
  • freshly ground black pepper to season generously

Instructions

  • Set the oven to its lowest temperature, ideally 150°F (66°C). Some ovens can't hold anything lower than 250°F (121°C), so use the lowest it can manage.
  • Season the roast all over with plenty of salt and pepper.
  • Sit the roast fat side up on a V-rack in a large roasting pan, or on a wire rack set in a rimmed baking sheet.
  • Roast until the very centre reads 120 to 125°F (49 to 52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. At 150°F this takes about 5 1/2 to 6 1/2 hours; at 250°F, about 3 1/2 to 4 hours.
  • Take the roast out, cover it loosely with foil and leave it somewhere warm to rest for at least 30 minutes and up to 1 1/2 hours. While it rests, crank the oven up as high as it goes, 500 to 550°F (260 to 288°C).
  • About 10 minutes before you want to eat, remove the foil and return the roast to the hot oven for 6 to 10 minutes, until the outside is deep brown and crisp.
  • Take it out, carve and serve straight away.

Notes

  1. Roast size: Works for any roast from 2 to 6 ribs. Allow about 1 pound of bone-in roast per guest; each rib adds roughly 1 1/2 to 2 pounds. Dry-aged prime-grade or grass-fed roasts give the best results.
  2. Timing: Times depend on your oven and the size of the roast, so go by the thermometer, not the clock.
  3. Nutrition: Estimated per serving, based on about 1 pound of bone-in roast per guest.

Nutrition

Serving: 255g | Calories: 918kcal | Protein: 63g | Fat: 74g | Saturated Fat: 30g | Cholesterol: 230mg | Sodium: 550mg | Potassium: 750mg
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