Ultimate Prime Rib (Reverse Sear)

Ingredients

• 5 kg Prime Rib (4‑bone rib roast) (Whole, bone‑in, plate bone removed)
• 50 g Coarse Kosher Salt (1 % of meat weight for dry brine)
• 2 tsp Freshly Ground Black Pepper (For final seasoning)
• 2 tbsp Olive Oil (For searing)
• 300 g Rib Cap Trim (beef) (Diced for sauce)
• 200 g Beef Fat Trim (Rendered for sauce and paste)
• 2 pcs Carrots (Medium, diced)
• 2 pcs Shallots (Diced)
• 1 pcs Celery Stalk (Diced)
• 3 pcs Garlic Cloves (Minced)
• 2 sprigs Fresh Thyme (Leaves stripped)
• 250 ml Red Wine (Half a bottle, dry)
• 500 ml Beef Stock (Low‑sodium)
• 30 g Unsalted Butter (Cut into cubes)
• 1 tbsp Red Wine Vinegar (Adds brightness)
• 1 tsp Mustard Powder (For herb‑fat paste)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika (Smoked preferred)

Instructions

1. Dry Brine the Roast

   Pat the prime rib dry, rub 50 g coarse salt evenly over the entire surface, then place on a wire rack set over a tray and refrigerate uncovered for 48 hours.

   Time: PT48H

   Temperature: 4°C

2. Preheat Low‑Temp Oven

   Remove the roast from the fridge, let it sit at room temperature 15 minutes, then preheat the oven to 90°C (190°F).

   Time: PT15M

   Temperature: 90°C

3. Low‑Temp Roast

   Place the roast on the wire rack, insert the probe into the thickest part of the eye, and roast until the internal temperature reaches 47‑48°C (117‑118°F), about 4 hours.

   Time: PT4H

   Temperature: 90°C

4. Rest After Low‑Temp Cooking

   Tent the roast loosely with foil and let it rest for 1 hour. This allows juices to redistribute and the temperature to even out.

   Time: PT1H

5. Trim Rib Cap and Fat for Sauce

   Using a sharp knife, carefully remove the rib cap and excess fat, set aside the cap for the sauce, and keep the rendered fat for later.

   Time: PT10M

6. Dice Vegetables

   Dice carrots, shallots, celery, and mince the garlic. Set aside.

   Time: PT15M

7. Render Beef Fat

   In a cast‑iron skillet over the lowest heat, add the trimmed beef fat and render until liquid, about 10 minutes. Strain and keep the liquid.

   Time: PT10M

   Temperature: low

8. Brown Beef Trim

   Add the diced rib‑cap trim to the skillet with a splash of oil, sauté until browned, about 7 minutes.

   Time: PT7M

   Temperature: medium

9. Sauté Vegetables

   Add the diced carrots, shallots, celery, and garlic to the skillet. Cook, stirring, until soft and lightly caramelized, about 10 minutes.

   Time: PT10M

   Temperature: medium

10. Add Herbs

    Stir in thyme leaves and the remaining garlic, cook 2 minutes.

    Time: PT2M

    Temperature: medium

11. Deglaze with Red Wine

    Pour in 250 ml red wine, increase heat to medium‑high, and reduce by half, about 5 minutes.

    Time: PT5M

    Temperature: medium‑high

12. Simmer Sauce

    Add 500 ml beef stock, bring to a gentle boil, then reduce heat and simmer uncovered until the sauce thickens to about 250 ml, roughly 1 hour.

    Time: PT1H

    Temperature: low

13. Finish Sauce

    Strain the sauce, return to the pan, whisk in butter, red‑wine vinegar, mustard powder, onion powder, garlic powder, and paprika. Adjust salt and pepper to taste.

    Time: PT5M

    Temperature: low

14. Prepare Herb‑Fat Paste

    Combine the rendered beef fat with mustard powder, onion powder, garlic powder, paprika, and a pinch of thyme. Mix into a smooth paste.

    Time: PT5M

15. Preheat High‑Heat Oven

    Set the oven to its maximum temperature (≈260°C / 500°F) and allow it to fully preheat, about 15 minutes.

    Time: PT15M

    Temperature: 260°C

16. Apply Paste and Oil

    Pat the rested roast dry, brush lightly with olive oil, then rub the herb‑fat paste all over the surface.

    Time: PT5M

17. High‑Heat Sear in Oven

    Place the roast on a cold tray and roast at 260°C for 6‑8 minutes, rotating once, until a deep brown crust forms.

    Time: PT8M

    Temperature: 260°C

18. Final Rest

    Remove the roast, tent with foil, and let rest 10 minutes before carving.

    Time: PT10M

19. Carve and Serve

    Slice the rib into 1‑cm thick chops, arrange on a platter, and serve with the red‑wine reduction sauce.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

10 g

Fat

55 g

Fiber

2 g