Prime Rib Roast: Sear-It-Last Method
A slow-roasted prime rib recipe emphasizes a two-stage cooking process, beginning with low heat and finishing with a high-temperature sear for a flavorful crust.
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Instructions
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Preheat oven to 200 F with a rack positioned in the lower third.
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The night before cooking, age the prime rib by placing it on a rack over a sheet pan and refrigerating uncovered for up to 24 hours.
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Three hours prior to roasting, remove the prime rib from the fridge and allow it to reach room temperature.
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Season the meat generously with salt and pepper, then place it fat-side up (or bone-side down for bone-in) in a roasting pan with a rack.
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Insert a meat thermometer into the deepest part, avoiding bone, and set it to alert at 128 F if using a digital probe.
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Roast in the 200 F oven until the internal temperature reaches 128 F, typically 2.5 to 5 hours depending on size.
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Remove the roast from the oven, transfer to a cutting board, cover with foil, and leave the thermometer inserted; the temperature will rise to 130 F then drop to 120 F.
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While the roast rests, increase the oven temperature to 500 F.
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Once the roast's temperature drops to 120 F and the oven reaches 500 F, return the roast to the hot oven for 8 to 10 minutes until a brown crust forms.
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Remove from oven and carve immediately.