Beef
Reverse Sear Prime Rib — The Perfect Roast
4 hours·Level: Advanced
Reverse sear prime rib is the king of any holiday table. Slow indirect cooking to a precise temperature, then an aggressive sear for a perfect crust on the outside.
Prime rib (standing rib roast) is a celebration of beef that demands precision. The reverse sear method ensures perfectly even cooking from edge to edge with an outstanding crust.
Ingredients
- Standing rib roast — 3 bones (about 3.5 kg)
- 3 tbsp coarse salt
- 2 tbsp coarsely ground black pepper
- 1 tbsp granulated garlic
- 1 tbsp dried rosemary
Preparation
Season the roast 24 hours ahead and store it uncovered in the fridge (dry brine). This dries out the surface for a better crust.
Indirect Cooking
Heat the grill with the Slow 'N Sear® to 120°C. Cook indirectly until the internal temperature reaches 52°C (medium rare). Remove and let it rest.
Final Sear
Open the vents all the way and build up the fire. Sear for 2 minutes per side until you get a dark, deep crust. Serve immediately.
