Reverse Sear Prime Rib
Butcher department head Chris Timm swears by this simple prime rib recipe - perfect for any first-timers, it's simply delicious.
Cooking prime rib has a reputation for being intimidating, but it needn’t be. The keys are a great source for the rib roast, a little pre-planning, and a lot of salt. [Editor’s note: while the recipe below is for bone-in, our butchers also recommend an alternative method. Remove the bones from the roast (Bi-Rite butchers will do this for you). Generously salt and pepper the entire roast, then use butcher’s twine to reattach the bones to the roast, tying in between each bone (tying a roast helps the meat cook evenly). When the roast is removed from the oven, simply cut the twine and carve.]
1 (2-7 bone) prime rib roast
Fresh cracked black pepper
Flaky sea salt for finishing
3 Days to 24 Hours before cooking:
Generously salt and pepper the entire surface of the roast. Seasoning large roasts ahead of time is important as it gives the salt time to penetrate deeper into the meat. Leave the roast unwrapped on a ½ sheet pan lined with a cooling rack and place in the fridge. Leaving the roast unwrapped ensures a crisp crust when it’s finished cooking.
Two Hours before cooking:
Remove roast from refrigerator to allow it to come to room temperature for even heating
When ready to cook:
Heat the oven to 250 degrees.
Place roast bone side down in a large roasting pan (if boneless, place roast on a rack), insert a probe thermometer into center of roast and set the temperature to 120 degrees, being careful not to touch bone or go through to pan.
Roast at 250 degrees until the center of the roast reaches 120 degrees, about 2-5 hours depending on the size of your roast. Remove roast from the oven and let rest for 30 minutes. Then 15 minutes before you’re ready to serve the roast, turn your oven to its highest setting. Place the roast back into the oven bone side down and broil for 10 minutes or until the desired level of crustiness is achieved.
Remove the roast from the oven, place on a cutting board, and cut off the twine. Remove the ribs and slice between the bones.
Slice the roast into your desired thickness and arrange on a platter with the ribs. Finish with a flaky sea salt from high above.