REVERSE-SEAR PRIME RIB ROAST
After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.
Provided by hello angie
Categories Main Dish Recipes Roast Recipes
Time 14h11m
Yield 20
Number Of Ingredients 6
Steps:
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
- Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg
ROASTED AND REVERSE SEARED PRIME RIB RECIPE
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Provided by J. Kenji López-Alt
Categories Dinner
Time 5h20m
Yield 12
Number Of Ingredients 2
Steps:
- Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
- Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Nutrition Facts : Calories 387 kcal, Carbohydrate 0 g, Cholesterol 94 mg, Fiber 0 g, Protein 26 g, SaturatedFat 12 g, Sodium 202 mg, Sugar 0 g, Fat 31 g, ServingSize Serves 3 to 12, depending on size of roast, UnsaturatedFat 0 g
REVERSE SEAR PRIME RIB
Helpful tip: having a probe thermometer is very helpful when roasting. Especially one you can leave in the roast and read the temperature easily, either from a display on the counter or remotely from your phone.
Yield serves 8-10
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- In a small mixing bowl, combine salt, basil, pepper, tarragon, garlic onion. Coat rib roast evenly with seasoning blend. Place in a roasting pan fitted with a rack, bone side down.
- Roast 3 hours or until roast reaches 100°F internal temperature.
- Increase the oven temperature to 500°F. Sear for about 15 minutes or until the roast reaches and internal temperature of 115°F. (The oven may not reach the full 500° by the time it is ready to remove.) Remove from oven and rest 20 minutes, tented with foil. Slice and serve, seasoning each slice with additional salt and pepper to taste.
CLASSIC PRIME RIB (REVERSE SEAR)
This classic prime rib recipe uses the reverse-sear method to create mouth watering, medium-rare meat throughout the entire roast. It doesn't get better than that.
Provided by Cheryl
Categories Main Course
Time 2h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 250F/121C.
- PREPARE ROAST: Pat roast dry with paper towel. Insert garlic slivers into roast all over between meat and fat (separate with fingers and slip in garlic). Leave the fat cap on the top of the meat for great flavor. If using Dijon, smear it all over roast. Season roast liberally with kosher salt and black pepper. Sprinkle on thyme if using. Place roast, bone side down, in shallow pan lined with foil (for easier clean up). If you have a temperature probe, insert it in the center of the roast. If not use an instant-read thermometer.
- START ROASTING AT LOW TEMP: Roast in oven, fat side up, at 250F/121C for about 2 to 2 1/4 hours or until internal temperature reaches 120F/49C for medium rare on instant thermometer (you'll be cooking it longer later on). Or 130F/54.4C for medium. Remove roast, cover loosely with aluminum foil and let it rest for at least 30 minutes and up to 90 minutes.
- FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C. 10 minutes before you're ready to serve, place roast in hot oven. Roast for 6-10 minutes (or a bit longer if roast is bigger) until exterior browns nicely. Insert meat thermometer to check temperature of meat - it should rise to 130F/54.4C for medium rare. Or 140F/60C for medium measured with an instant-read thermometer. Note 2 for internal temperatures.
- SLICE AND SERVE: On cutting board, turn roast on side and slice off bones. Then turn meat, cut side down, on board and slice. Remove garlic slivers. Serve immediately with gravy or au jus.
Nutrition Facts : Carbohydrate 1 g, Protein 46 g, Fat 90 g, SaturatedFat 38 g, Cholesterol 206 mg, Sodium 152 mg, Fiber 1 g, Sugar 1 g, Calories 1017 kcal, UnsaturatedFat 42 g, ServingSize 1 serving
REVERSE-SEARED INSTANT POT PRIME RIB AND GRAVY
Holiday roasts can be tricky and nerve wracking when the pressure is on to pull off the perfect meal. Give yourself a break by making this prime rib roast that is packed with flavor and couldn't be easier. Pressure cooking results in an ultra moist and incredible evenly cooked roast; browning it at the end creates a crisp, golden exterior that stays just way-crisp and golden.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Make 4 evenly spaced small slits about 1/2 inch deep on the top of the roast with a small paring knife. Put a few rosemary leaves on top of each slit and push them in using a piece of garlic. Repeat on the other side of the roast. Make two slits on the ends of the roast and stuff with the remaining rosemary and garlic.
- Combine 5 teaspoons salt and 1 tablespoon pepper in a small bowl and stir to combine. Sprinkle all over the roast, firmly pressing the mixture onto the exterior and stuffing some into the slits.
- Place the trivet in the bottom of the insert of a 6-quart Instant Pot®. Pour in the beef broth and 1/4 cup of the wine. Place the roast on the trivet, fat-side up, then set it to pressure cook on low for 10 minutes with the keep warm feature turned on (see Cook's Note). Once the pressure cook cycle ends let the pot stand, closed, for 45 minutes. Open the lid and transfer the roast to a plate. Remove the trivet and pour the broth into a heatproof container. Rinse the insert and return it to the machine.
- Set the machine to sauté and add the butter. Once the butter is melted and foamy add the roast and sear until dark brown on all sides and an instant-read thermometer inserted into the center of the roast registers 120 degrees F for medium rare, about 4 minutes per side. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
- Meanwhile, immediately add the remaining 1/4 cup wine to the insert, scraping up the browned bits that are stuck to the bottom. Continue to cook until almost all the wine has evaporated then sprinkle in the flour. Stir until a uniform paste forms then whisk in the reserved broth. Bring to a boil and simmer until the flavor of the flour has cooked out, about 5 minutes. Adjust the seasoning, if needed, and whisk in a bit more beef broth if the gravy becomes too thick. Strain through a mesh strainer into a gravy boat and stir in the herbs right before serving. Serve alongside the roast.
REVERSE-SEAR PRIME RIB ROAST
I've perfected this reverse-sear prime rib, finally, after years of experimenting with different cooking methods for a standing rib roast. We feature this for a special Christmas dinner every year. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.
Provided by hello angie
Categories Roasts
Time 14h15m
Yield 20
Number Of Ingredients 6
Steps:
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from the refrigerator and allow to come to room temperature, about 2 hours.
- Preheat the oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
- Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve.
Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg
EASY PRIME RIB OR RIB EYE ROAST
This recipe is a combination of Ree Drummond's preparation and research of the reverse sear method. It is the easiest and most foolproof recipe for a roast and the technique works for pork as well. Play with the spices, but remember, simpler is better because the taste of the beef needs to be the star. I use my counter top roaster and it works great. Very little drippings will come from this roast, so plan on a separate gravy or Au Jus recipe (out of a package is fine). I panicked when my first 10 lb roast came out at 138 degrees after 5 hours. It was pink all the way through, juicy and perfect medium. I like rare to medium rare beef, so I try to roast this to about 125 degrees. The roast will gain 5-10 degrees while it rests. It does not need to be rested after the final step which only browns the outside and does not heat or affect the inside of the roast at all.
Provided by Bay Haven Inn
Categories Meat
Time 17h
Yield 10 pounds, 15 serving(s)
Number Of Ingredients 5
Steps:
- Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
- Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
- Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
- Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
- Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
- Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
- Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
- Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
- It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.
Nutrition Facts : Calories 389.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 193.5, Sodium 7769.6, Carbohydrate 3.3, Fiber 1.2, Protein 65.3
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