Best 6 Prime Rib Reverse Sear Oven Recipes
Reverse searing is a cooking technique that involves cooking a cut of meat slowly at a low temperature until it reaches an internal temperature just below the desired doneness, then searing it at a high temperature to form a crust. This method is particularly well-suited for cooking prime rib, a luxurious cut of beef that is known for its tenderness and flavor. When cooked using the reverse sear method, prime rib emerges with a perfect medium-rare interior and a crispy, flavorful crust. The process is simple and straightforward, requiring minimal effort and yielding exceptional results.
Check out the recipes below so you can choose the best recipe for yourself!
REVERSE SEAR PRIME RIB
Helpful tip: having a probe thermometer is very helpful when roasting. Especially one you can leave in the roast and read the temperature easily, either from a display on the counter or remotely from your phone.
Yield serves 8-10
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- In a small mixing bowl, combine salt, basil, pepper, tarragon, garlic onion. Coat rib roast evenly with seasoning blend. Place in a roasting pan fitted with a rack, bone side down.
- Roast 3 hours or until roast reaches 100°F internal temperature.
- Increase the oven temperature to 500°F. Sear for about 15 minutes or until the roast reaches and internal temperature of 115°F. (The oven may not reach the full 500° by the time it is ready to remove.) Remove from oven and rest 20 minutes, tented with foil. Slice and serve, seasoning each slice with additional salt and pepper to taste.
CLASSIC PRIME RIB (REVERSE SEAR)
This classic prime rib recipe uses the reverse-sear method to create mouth watering, medium-rare meat throughout the entire roast. It doesn't get better than that.
Provided by Cheryl
Categories Main Course
Time 2h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 250F/121C.
- PREPARE ROAST: Pat roast dry with paper towel. Insert garlic slivers into roast all over between meat and fat (separate with fingers and slip in garlic). Leave the fat cap on the top of the meat for great flavor. If using Dijon, smear it all over roast. Season roast liberally with kosher salt and black pepper. Sprinkle on thyme if using. Place roast, bone side down, in shallow pan lined with foil (for easier clean up). If you have a temperature probe, insert it in the center of the roast. If not use an instant-read thermometer.
- START ROASTING AT LOW TEMP: Roast in oven, fat side up, at 250F/121C for about 2 to 2 1/4 hours or until internal temperature reaches 120F/49C for medium rare on instant thermometer (you'll be cooking it longer later on). Or 130F/54.4C for medium. Remove roast, cover loosely with aluminum foil and let it rest for at least 30 minutes and up to 90 minutes.
- FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C. 10 minutes before you're ready to serve, place roast in hot oven. Roast for 6-10 minutes (or a bit longer if roast is bigger) until exterior browns nicely. Insert meat thermometer to check temperature of meat - it should rise to 130F/54.4C for medium rare. Or 140F/60C for medium measured with an instant-read thermometer. Note 2 for internal temperatures.
- SLICE AND SERVE: On cutting board, turn roast on side and slice off bones. Then turn meat, cut side down, on board and slice. Remove garlic slivers. Serve immediately with gravy or au jus.
Nutrition Facts : Carbohydrate 1 g, Protein 46 g, Fat 90 g, SaturatedFat 38 g, Cholesterol 206 mg, Sodium 152 mg, Fiber 1 g, Sugar 1 g, Calories 1017 kcal, UnsaturatedFat 42 g, ServingSize 1 serving
REVERSE-SEAR PRIME RIB ROAST
After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.
Provided by hello angie
Categories Main Dish Recipes Roast Recipes
Time 14h11m
Yield 20
Number Of Ingredients 6
Steps:
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
- Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg
ROASTED AND REVERSE SEARED PRIME RIB RECIPE
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Provided by J. Kenji López-Alt
Categories Dinner
Time 5h20m
Yield 12
Number Of Ingredients 2
Steps:
- 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).
- 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.
Nutrition Facts : Calories 387 kcal, Carbohydrate 0 g, Cholesterol 94 mg, Fiber 0 g, Protein 26 g, SaturatedFat 12 g, Sodium 202 mg, Sugar 0 g, Fat 31 g, ServingSize Serves 3 to 12, depending on size of roast, UnsaturatedFat 0 g
REVERSE SEARED RIBEYE
Provided by Jeff Mauro, host of Sandwich King
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 225 degrees F.
- Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
- Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
- Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.
REVERSE-SEAR STEAK RECIPE BY TASTY
There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.
Provided by Robert Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F/95°C.
- Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
- Sear the steak for 1 minute on one side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
Tips:
- Choose a high-quality prime rib roast. Look for a roast with good marbling, which will help it stay moist and flavorful during cooking.
- Trim the roast of excess fat. This will help the roast cook more evenly.
- Season the roast generously with salt and pepper. You can also add other seasonings of your choice, such as garlic powder, onion powder, or dried herbs.
- Reverse sear the roast. This means cooking the roast at a low temperature for a long period of time, then finishing it off by searing it at a high temperature. This will help you achieve a perfectly cooked roast with a crispy crust.
- Let the roast rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Prime rib roast is a delicious and impressive dish that is perfect for a special occasion. By following the tips in this article, you can be sure to cook a perfect prime rib roast that will wow your guests. So next time you're looking for a special meal to make, give prime rib roast a try.
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