Using what I learned about reverse sear, I took on the challenge of making my first Prime Rib.
I dry brined the meat for a day and a half with salt and pepper.
I then roasted it in the oven on a rack at 170ºF for almost 5 hours. My target temperature was 130ºF, which is medium-rare and according to Kenji Lopez-Alt, the best target for a tender and tasty Prime Rib. :-)
Then, I rested the the meat for about 45 min and then seared it for about 8 min.
|Prime Rib August 17, 2020|
|Time||Oven||Steak||ºF / min|
This time, luckily, I guessed the time right, but according to Kenji Lopez-Alt, if your Prime Rib is finished early, you can pull it when it gets to the target temperature and then put it in for 45 min at 200ºF to reheat before the sear.
You can rest the Prime Rib for 30 min to 1 ½ hours so the only reason to pull it early would be if it completed more than 1 ½ hours before serving.
I summarized my recipe here.