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Roasted and Reverse Seared Prime Rib

Name: Roasted and Reverse Seared Prime Rib
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 12
Cuisine: American
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

Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.

4 hr 40 min total 4 hr 40 min cook 12 968 cal

Ingredients

12 serv.

1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note)
Kosher salt and freshly ground black pepper

Instructions

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1 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.) Season roast generously with salt and pepper. 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.
2 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).
3 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.