Roasted and Reverse Seared Prime Rib

• servings: 12 servings
• total time: 5 hours 20 minutes

Ingredients

1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note)

Kosher salt and freshly ground black pepper

Directions

Season well with salt and pepper, and let it rest, uncovered, on a rack in the refrigerator for at least overnight and up to four days.

Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°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. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.

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.

Notes

Ideal roast (without regards to cost): bone-in, prime-grade prime rib, preferably dry-aged

Ribs 6-9 chuck - best cut for flavor (fattier)

Ribs 10-12 loin - leaner, less flavor

Nutrition

• Serving Size: Serves 3 to 12, dependin
• Calories: 968 kcal
• Total Fat: 77 g
• Saturated Fat: 31 g
• Unsaturated Fat: 0 g
• Cholesterol: 237 mg
• Sodium: 696 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 65 g