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Perfectly Cooked Prime Rib
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A simple yet sophisticated method to cook a prime rib to achieve an even medium-rare doneness throughout, using the reverse sear technique.
04:00:00 total
Serves 8
medium
Meat Main Course
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Ingredients
- prime rib - 7 pounds (preferably with the most marbling, from the chuck end)
- salt - watch the video to see (as needed for seasoning)
- black pepper - watch the video to see (as needed for seasoning)
- clarified butter or avocado oil - watch the video to see (for brushing)
- herbes de Provence - watch the video to see (optional, for seasoning)
- butter - watch the video to see (for finishing before the final sear)
Instructions
- Season the Prime Rib: Rub the prime rib with salt and pepper on all sides. Refrigerate for 24 hours, or at least 3-4 hours if short on time.
- Prepare for Cooking: Brush the prime rib with clarified butter or avocado oil, then optionally season with herbes de Provence. Preheat the oven to 250°F (121°C).
- Cook the Prime Rib: Place the prime rib in the oven and cook slowly. For a 7-pound rib, it will take approximately 3 to 3.5 hours. Cook until the internal temperature reaches 120°F (49°C) for rare to medium-rare.
- Rest the Meat: Remove the prime rib from the oven and let it rest for 45 minutes to an hour, allowing the juices to redistribute.
- Final Sear: Increase the oven temperature to 500°F (260°C). Brush the prime rib with butter and return it to the oven for 10 to 15 minutes to achieve a golden brown crust.
- Serve: Remove the bones, slice the prime rib to your desired thickness, and serve with horseradish sauce and au jus.
