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Ultimate Prime Rib (Reverse Sear)
A step‑by‑step guide to the perfect prime rib using the reverse‑sear method: dry‑brine for 48 hours, low‑temp oven cooking to a precise internal temperature, a quick high‑heat finish, and a rich red‑wine reduction sauce made from the trimmed rib cap and rendered beef fat.
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Cost Breakdown
Critical Success Points
- • Dry brine for 48 hours
- • Low‑temperature roast to 47‑48°C internal temperature
- • High‑heat finish to develop crust
- • Making the red‑wine reduction sauce
- • Resting the meat after each cooking phase
Safety Warnings
- • Handle raw beef with separate cutting board and wash hands thoroughly.
- • Use a calibrated meat thermometer to avoid under‑ or over‑cooking.
- • Hot oil and rendered fat can cause burns; use long‑handled utensils.
- • The oven will be extremely hot during the final sear; keep children and pets away.
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