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Food & Home

Reverse-Seared Prime Rib of Beef

Josh Emett

The prime rib of beef is one of my favorite cuts of beef, with an excellent fat content, and cooking it on the bone enhances the flavor.

The cooking method I have used in this recipe is the reverse sear. It involves cooking the beef slowly at a low temperature, removing it from the oven and allowing it to rest, and then finishing it with a high-heat sear on the outside.

This method flips traditional meat cooking on its head, but in my opinion, it should be used more often. It results in steak with a perfectly tender and juicy interior and a beautifully caramelized crust. Additionally, you can cook the beef ahead of time and perform the final sear just 15 minutes before serving, making it a convenient and reliable technique for any chef or home cook.

1. Preheat your oven to 200°F (95°C).

2. Let the beef sit at room temperature for about 30 minutes before cooking.

3. Cut the prime rib of beef into 3 thick, even-size steaks, each with the bone still attached.

4. Place the steaks on a roasting rack set on a baking tray.

5. Let them gently heat in the oven for 40 minutes to 1 hour (the internal temperature should be around 40 to 45°C; you can use a thermometer to check).

6. Remove the beef from the oven and let it rest for about 15 minutes, then oil the meat and heavily season with salt and pepper.

7. Heat a cast-iron skillet or frypan over high heat until smoking hot and sear the beef on all sides until a dark crust forms, about 1 to 2 minutes per side.

8. Remove the seared beef from the skillet and let it rest on a cutting board, tented loosely with aluminum foil, for about 5 minutes. This allows the juices to redistribute and ensures optimal tenderness.

9. After resting, slice the beef against the grain into thick slices. Serve immediately with your favorite side dishes and sauces.