Joi Ito's Cooking

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
12:02:00 PM	109ºF	35ºF	109.0ºF
12:45:00 PM	161ºF	42ºF	0.2ºF
12:49:00 PM	163ºF	44ºF	0.5ºF
12:51:00 PM	161ºF	45ºF	0.5ºF
1:00:00 PM	164ºF	48ºF	0.3ºF
1:22:00 PM	166ºF	57ºF	0.4ºF
1:23:00 PM	166ºF	58ºF	1.0ºF
1:25:00 PM	166ºF	59ºF	0.5ºF
1:32:00 PM	162ºF	62ºF	0.4ºF
2:42:00 PM	164ºF	93ºF	0.4ºF
3:07:00 PM	167ºF	102ºF	0.4ºF
3:22:00 PM	163ºF	107ºF	0.3ºF
3:55:00 PM	169ºF	117ºF	0.3ºF
4:06:00 PM	170ºF	120ºF	0.3ºF
4:21:00 PM	173ºF	123ºF	0.2ºF
4:46:00 PM	163ºF	129ºF	0.2ºF
4:50:00 PM	166ºF	130ºF	0.3ºF

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 herePrime Rib
Prime Rib
Salt
Pepper
.