Reverse-Seared Prime Rib
Chef Jason
Rated 5.0 stars by 1 users
Author:
Chef Jason
Servings
8
Prep Time
10 minutes
Cook Time
3 hours
Hey there, it’s Chef Jason! 🔪🔥 Let’s elevate your dinner game with a Holiday Reverse-Seared Prime Rib that’s all about that tender, juicy bite and crispy golden crust. 🌿🥩 We’re talking a 4-pound ribeye rubbed with rosemary salt and cracked black pepper, slow-roasted to medium-rare perfection, and seared in a hot skillet for that irresistible caramelized finish. After a quick rest, slice it into thick, mouthwatering cuts that’ll be the star of any holiday table. Ready to impress? Let’s make it happen! 🎄🍖✨
Ingredients
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4-pound ribeye roast
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2 tbsp rosemary salt
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1 tsp freshly cracked black pepper
Mise En Place 🔪
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Roasting pan with rack
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Tongs
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Meat thermometer
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Carving knife
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Skillet
Directions
Preparation 🥒
Preheat the oven to 250°F (120°C).
Pat the ribeye roast dry with paper towels.
Combine rosemary salt and freshly cracked black pepper, then rub generously over the roast.
How to Cook 🍳
Step 1: Roast the Ribeye
Place the seasoned ribeye roast on a rack inside a roasting pan.
Roast in the oven for 2.5–3 hours, or until the internal temperature reaches 130°F for medium-rare.
Remove the roast from the oven and let it rest for 15–20 minutes to allow the juices to redistribute.
Step 2: Sear for a Crispy Crust
Heat a skillet over high heat until smoking hot.
Using tongs, sear the roast on all sides for 1–2 minutes per side until caramelized.
Strep 3: Rest & Carve
Let the roast rest again for 10 minutes.
Slice into thick, juicy cuts using a sharp carving knife.