Roasted and reverse seared prime rib from Serious Eats by J. Kenji López-Alt

  • beef standing rib roast
  • Serves : 3-12

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Notes about this recipe

  • cadfael on April 05, 2026

    I was very pleased with the recipe. I roasted a small AAA 3 lb prime rib in a 200º oven 4 hours. Next time I would try a lower heat for a longer time, and a larger roast which would make it easier to carve in the proper direction. Served with my HM gravy, Yorkshire puddings, horseradish cream sauce and crunchy roasted potatoes. Great meal. I let it sit under double foil for an hour while I made the Yorkshire puddings. Then I blasted the heat at 550º convection at the end for 10-11 minutes. Next time just do 5-6.

  • FJT on December 26, 2023

    My husband was a little bit wary of cooking prime rib this way round but it worked well. I cooked it to an internal temp of 54 C, whacked the oven up to cook the roast potatoes and other roast veg and then popped the beef back in to give it the seared look. Perfect medium rare beef.

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