The Food Lab's Reverse-Seared Prime Rib

Summary by Krater

J. Kenji López-Alt demonstrates how to cook a reverse-seared prime rib, roasting it low and slow before a high-temperature sear for edge-to-edge medium-rare meat.

From the video

Answers: How do you cook a reverse-seared prime rib?

• Prime rib selection and anatomy
• Dry brining beef
• Reverse sear cooking technique
• Internal temperature measurement for beef
• Carving prime rib

Ingredients

• prime rib
• kosher salt
• black pepper

What it concludes

• Leaving the bones on prime rib acts as an insulator for more even cooking and provides tasty bits to eat afterwards.
• Seasoning prime rib heavily with salt and pepper 1 to 4 days in advance allows the salt to penetrate and dries the surface for better browning.
• Starting prime rib in a cool oven and finishing with a high-temperature sear prevents overcooking the outer layers and yields edge-to-edge medium-rare meat.
• The reverse-sear method produces a roast that retains at least 2 percent more juices than traditional roasting methods.