I love a good prime rib roast. You know – deeply brown and crispy on the outside. Perfectly cooked the whole way through. No sign of grey meat. That’s the dream. Reverse sear prime rib makes that dream a reality.
It’s the exact same as reverse sear steaks but on a bigger scale. A grander scale. And this is how you do it. This is the Serious Eats prime rib recipe. If you want more details that’s where you’ll find them.
A few simple steps
There’s a few steps involved to reverse sear prime rib. First, unwrap your prime rib and let it air dry for a day or two in the fridge. Just make sure you don’t bump other things into it and you’ll be fine.
Then cook it low and slow in a 225F oven. This takes time but it is time well spent. It took almost 3 hours for a 2 rib roast. For a big one plan on 4 or more hours.
Pull it from the oven when the internal temperature hits 125F. Let it rest for 30 to 60 minutes. Crank your oven to as high as it will go – like 500F – and let it pre-heat.
Return the rested prime rib to the oven and blast it for 10-12 minutes to crisp up and really brown. Done. Perfectly done.
reverse sear prime rib
Ingredients
Quantities depend on the size of your roast
- 1 prime rib roast - 2-4 ribs
- salt
- pepper
- 1/4-3/4 cup red wine
- flour
- 1-3 cups really good beef or veal stock
Instructions
One or two days before roasting
- Unwrap your prime rib. Place it on a cookie sheet, ribs down and let air dry for 1-2 days.
To roast your prime rib
- Pre-heat your oven to 225F.
- Place the roast in an oven proof dish (it will need to withstand 500F at one point) and place it in the 225F oven.
- If you have a thermometer with a remote probe place it in the centre of the roast. If you don’t then start checking internal temp after 2 hours. You are shooting for 125F internal temperature.
- When you get to 125F remove the roast from the oven. Let your roast rest for 30-60 minutes while your oven heats to 500F.
- While your oven is heating start preparing your gravy.
- Add the red wine to a saucepan and simmer briskly until reduced by half. Add your stock and reduce slightly.
- After the roast has rested for 30-60 minutes return it to the oven and blast it for 10 minutes to brown and crisp up.
- Remove from oven and remove roast from the pan. Spoon off all but 2-4 Tbsp of beef fat.
- Place pan on medium low heat. Add half as much flour as you left fat in the pan. If you have 2 Tbsp of fat, add one Tbsp of flour. Make a roux by stirring the flour and fat together. Cook, stirring constantly for about 1 minute. Add the warm stock/red wine mixture slowly, stirring constantly. Bring to a simmer. Adjust seasoning.
- Carve the bones out of the prime rib and cut into slices across the grain. Serve with gravy.
Notes
Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.
Lobster bisque is perfect for a really fancy dinner party
I love making soup when I entertain. Everybody loves a good soup. And it’s a first course you can make ahead. Like before lunch. Takes the pressure off the cook.
And lobster bisque is seriously fancy fare. This isn’t your run of the mill soup. It has lobster in it after all. I don’t know about you but I save lobster for when I want to impress. And this soup impresses.
This is a simpler lobster bisque
The traditional approach is a lot of work. Cook whole lobsters. Shell them. Flambe the shells. Make lobster stock. Then start making soup.
That’s the completely over the top way to do it. It’s amazing. The depth of flavour is almost surreal. But it’s a lot of prep.
And have you ever smelled lobster stock cooking? That’s something best done outside. You do not want your house stinking of lobster boil when your guests arrive.
Unless you have an industrial strength hood fan it’s not something I recommend.
This is a scaled back version. It’s not trivial as far as soup goes. But it is way easier. And you don’t stink up your house.
