RECIPE :: PRIME RIB - REVERSE SEAR METHOD

My mom & uncle had a very successful restaurant while I was growing up.  Our family gatherings consisted of spending hours debating over the best recipes, trading cooking tips & perfecting our craft of international cuisine in the kitchen.  With a family full of adventurous eaters & food critics, they are a tough bunch to please.

I take a lot of pride in making sure that my guests are happy & well-fed.  When I'm throwing a party, I like to look for recipes that are easy and impressive.  Enter: Prime rib for the win.  This is a newfound family-favorite that I mastered this Christmas.  And it's already been requested as a repeat entree for the next party.  

Because prime rib is expensive and no one enjoys tough, overcooked meat, there are a few criteria that can easily be met.

The secrets to the most amazing prime rib are: 

1. Investing in a good piece of meat:  Look for a rib that has good marbling.  The fatty specks are what gives it great flavor.
2. Maximizing evenly cooked meat:  Starting at a low temperature delivers the most even medium-rare meat all the way around.  What's easy about a prime rib (compared to other meats where you might have to baste it with its own juice) is that you can set it & forget it for a few hours. 
3. Retaining juiciness:  Rest the meat after cooking (and before carving) by wrapping it with foil for at least 30 minutes.  If you carve right away, the juices will escape & you'll end up with chewy meat.
4. Getting the perfect crust:  Traditional prime recipes call for cranking the heat up to sear the roast at the beginning.  I like to blast the heat at the end before serving for the final touch. 

Ready to impress your guests?


INGREDIENTS:

1 prime rib (4 to 12 lbs; reserve about 1 lb per person)
Sea salt
Freshly ground black pepper
Any type of dry rub, herbs or spices (Optional)

* Note: I picked mine up at Whole Foods Market.  The butcher at the counter helped me prepare the roast by adding Santa Maria seasoning blend & tie the meat with butcher's twine so each section can cook evenly.  The butcher gave me extra seasoning to take home to add extra flavor.



EQUIPMENT:

Roasting Rack & Pan
Butcher's Twine (Optional)
Meat Thermometer

METHOD:

1.  Prep up to 4 days in advance:  

• Season the meat liberally with sea salt, freshly ground pepper, and any preferred spices.
• Using kitchen twine, tie between each rib section tightly to help the meat cook more evenly.  
• Place in a roasting rack with the bone side facing down.  Store in the fridge uncovered for up to 4 days prior to cooking.  The longer the meat is marinated & dry aging in the fridge, the more tender & flavorful it's going to get.  

2.  Preheat oven to the lowest possible temperature setting at 150°F if possible, although some ovens do not go below 250°F.  In that case, setting it at 250°F is fine.  While the oven is heating up, take the meat out of the fridge & allow it to sit for 30 minutes to 1 hour.  Do not place the meat from the fridge directly to the oven.  This will lengthen your cooking time.

3.  Place in oven & cook until the center of the roast reads at the following on the meat thermometer.  In a 150°F oven, this will take around 5.5 - 6.5 hours.  In a 250°F oven, this will take 3.5 - 4 hours. 

• Rare:  120 - 125°F
• Medium-Rare: 130°F
• Medium to Medium-Well: 135°F 

4.  Remove the roast from the oven & set it in a warm spot in the kitchen.  Loosely cover the roast with aluminum foil.  Let it rest for 30 minutes to 1.5 hours.

5.  Fifteen minutes before you're ready to serve, preheat the oven to 500 - 550°F.  Remove the foil, place the roast back in the oven & cook for 6-10 minutes until golden brown.  

6.  Remove from oven, remove twine, carve & serve immediately.  Bon appetit!