Steakhouse & Grill · Members
Reverse-Seared Prime Rib Roast
A show-stopping standing rib roast cooked low and slow, then blasted hot for a crackling crust. Reverse searing gives you edge-to-edge rosy pink meat with almost no guesswork.
****+
Prep 30 min · Cook 180 min
Method
Buy a standing rib roast and ask the butcher to remove the bones and tie them back on; this makes carving easy while the bones still add flavor during cooking. Plan on about half a pound to three quarters of a pound of raw roast per person.
The rest of this recipe is for members
Join to unlock all 135 premium recipes, including this one, with a 30-day free trial. Cancel anytime.
Start 30-day free trial I already subscribe
