How to Cook a Perfect Prime Rib | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to cook prime rib using a reverse sear method, seasoning the meat with salt, pepper, clarified butter, and herbes de Provence, then slow-roasting at 250 degrees Fahrenheit before resting and finishing at a high temperature for a crisp crust.

From the video

Answers: How do you cook a prime rib using the reverse sear method?

• prime rib cooking technique
• reverse sear method
• meat temperature monitoring
• crust development

Ingredients

• 7 lb prime rib
• salt
• pepper
• clarified butter
• herbes de Provence
• soft butter

What it concludes

• The reverse sear method ensures an even medium-rare cook from one end to the other on large cuts of meat like prime rib.
• Salting and peppering the prime rib and storing it in the fridge for 24 hours allows the salt to penetrate, dries the surface, and creates a better crust.
• Using clarified butter or avocado oil instead of fresh herbs before slow roasting prevents herbs from burning.
• Resting the prime rib after reaching 120 degrees Fahrenheit redistributes the juices before the final high-temperature sear.
• Applying soft butter before the final high-temperature sear helps develop a golden brown crust without making the meat too soft.