Reverse sear prime rib roast is best cooked long, low, and slow. Then sear it in the oven, after it has a chance to rest, to seal in all the delicious juices.
5-10poundsprime rib roaststanding roast (or any size)
3Tablespoonsolive oilor to coat
3-4Tablespoonsbeef brisket rub*or to coat (see note for homemade rub)
Instructions
Allow meat to rest at room temperature for about one hour. Preheat oven to 200-225°F.
Rub roast with olive oil, then rub with beef brisket rub into all sides of the roast.
Add roast to a roasting pan with bone side down.
Place roast in oven, bake until beef reaches an internal temperature of 100°F on a digital thermometer, approximately 3-3 ½ hours (possibly more for a larger roast).
Once removed from the oven, transfer roast to a cutting board to rest. Use drippings to make a gravy. Rest the roast, uncovered, for a minimum of 30 minutes, up to a couple hours. The roast will rise to about 110°F while resting
About 45 minutes prior to serving time, preheat oven to 425°F (or BBQ it if preferred).
Allow roast the rest until about 30 minutes prior to serving time. Put roast on a clean baking tray and bake for 13-17 minutes, until it reaches 120°F.
Rest roast for 15-30 minutes, until it reaches 125-130°F, before slicing.