Dale’s Reverse-Sear Prime Rib

At Hagberg’s we love the reverse-searing method of preparing our meats. And we’re excited to share this Prime Rib reverse-searing recipe from our customer, Dale Case. Thanks for sharing, Dale. It looks delicious!

Here is Dale’s method in his own words.

I followed Chef Jean Pierre’s instructions, but I hedged my bet by using the Meater Bluetooth thermometer to measure the temperature of this cook. Our prime rib was a five-bone roast weighing 11 pounds. This was to be served to nine people at Christmas dinner. I felt considerable pressure to not screw this up.

The prime rib was salted and peppered the night before and placed in the refrigerator. Early Christmas Eve, the roast was taken from the refrigerator and allowed to come to room temperature.

The oven was set to 250° F. The prime rib was oiled with avocado oil and seasoned with Herbs de Provence. The Meater thermometer was inserted into the thickest part of the roast and set at 120° F. I intended to pull the roast at 116-117° F. Chef Jean Pierre says to allow 25-30 minutes per pound of prime rib. At about 3-1/2 hours of cooking time, the internal temperature had reached 117° F, and the roast was removed from the oven, set on the counter, loosely covered with foil, and allowed to rest for one hour.

The oven was set to 500° F, and the roast was slathered with butter. Chef Jean Pierre said to place the buttered roast in the very hot oven for 15 minutes. I pulled it out after about 12 minutes because of the smoke generated by the butter.

The internal temperature had reached 129° F and the meat was a beautiful medium rare in the middle. The outer ends were done a little more for those who preferred their meat cooked more to medium doneness.

This meat had already rested and could be sliced immediately. The main benefit of the reverse sear method is that there is a flavorful crust surrounding the pink interior without any “gray” boundary layer. The long rest meant that the internal juices of the prime rib stayed within the roast and did not end up in the pan or on the plate.

The photo shown at the top of this article shows the prime rib after resting and ready to carve!

The video for this technique can be found at Chef Jean Pierre’s YouTube channel:
https://youtu.be/_cgtAw21MM4?si=wf4nepLjQJnWW6iq