Prime Rib Roast
Reverse searing a Prime Rib Roast results in a crispy crust and a moist and juicy tender inside that easily carves at the dinner table. This method starts with a long low and slow bake finished with a high temperature broil to crisp up the crust. Once you get the hang of it, this will be your go to recipe, it's both simple to prepare and impressive to serve. For even better results air dry the pre-seasoned roast in the fridge so the flavours permeate the meat.
- 1 truLOCAL Prime Rib Roast (2.5-3lbs)
- 2 tablespoons of Carbon Bar Steak/Roast Spice Rub
- Remove partially thawed roast from packaging, pat dry with paper towel. Place in a drip proof container.
- Sprinkle all surfaces with the spice rub.
- Fully thaw uncovered (to air dry) in the fridge overnight.
- Remove the roast from the fridge 1-2 hours before cooking to bring it closer to room temperature.
- Preheat your oven and a non-stick baking sheet to 121℃ (250℉).
- Transfer the seasoned roast to a shallow baking tray.
- Roast for about 2.5-3 hrs or until your desired degree of doneness, then remove and cover. Depending on how you like your roast, you’ll pull the roast out about 5-10 ℉ before its finished, the temperature will continue to rise as it sits.
- For a medium-well roast: tet the roast rest 20-30 minutes. The resting temperature should be around 133°F to 135°F.
- Meanwhile, crank up the heat on your oven to 223℃ -260℃ (450℉-500℉).
- Return the roast to the oven for 5-10 minutes at the hot temperature to crisp up the surface. No need to let the roast rest after the hot sear step.
- For a medium-well roast, the desired final temperature is around 140°F to 145°F.
- Carve and serve with potatoes (mashed, baked or fried), your choice of veg (we like broccoli, peas or brussels sprouts), horseradish. Make sure to drizzle the beef jus from the bottom of the roasting pan on your plate!