Givethanksing Dinner Tonite (Perforce)! Reverse Sear Prime Rib 🌞
Mrs. JAP working tomorrow (medical), schedule for this weekend uncertain 
In fact we didn't know that she was going to be off TODAY 'til 9PM last night! 
Ergo: #2 holiday dinner (Turkey will have to wait 'til next week!)
Reverse Sear Prime Rib – Slow Roasted & Seared for Perfection
Author: Olivia Ribas
Servings: 8 people
Prep Time: 15 minutes minutes
Custom Time: Dry brine: 1 day
Cook Time: 3 hours hours 40 minutes minutes
Total Time: 1 day day 3 hours hours 55 minutes minutes
The Reverse Sear Prime Rib method delivers perfectly even doneness
from edge to edge, locking in all those flavorful juices for a tender,
melt-in-your-mouth interior. The slow roast builds rich flavor, while
the final high-heat sear creates a beautifully caramelized crust. It’s
the foolproof way to serve a show-stopping prime rib. Perfect for
holidays, gatherings, and any special occasion.
Ingredients
6 lbs bone-in prime rib roast
3 tablespoons Worcestershire sauce
3 large garlic cloves minced
1 tablespoon fresh rosemary leaves finely chopped
1 tablespoon fresh sage leaves finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon kosher salt Windsor or Morton’s brand*
½ tablespoon black pepper
Instructions
Prepare the Roast:
If your butcher removed and tied the bone back on, leave it tied.
Pat the entire roast dry with paper towels.
Lightly score the fat cap with small shallow cuts (don’t cut into the meat).
This helps seasoning penetrate.
Season and Dry Brine:
Rub the roast all over with Worcestershire sauce.
In a small bowl, mix garlic, rosemary, sage, thyme, salt, and pepper.
Rub the seasoning mixture evenly over all sides of the roast. If the string loosened, tie the roast again with kitchen twine.
Place the roast on a wire rack set inside a baking sheet. (Optional but helpful: Line or wrap the baking sheet with aluminum foil before placing the rack on top. This makes cleanup easier and helps catch any drips.)
Leave uncovered in the fridge overnight (at least 12 hours, up to 24 hours). This dry brine seasons deeply and dries the surface for a better crust.
Remove From Fridge & Insert Thermometer:
Take roast out of the fridge 1 hour before cooking to take the chill off. Insert a probe thermometer into the center of the thickest part (avoid bone and fat).
Slow Roast (Reverse Sear Part 1):
Preheat oven to 250°F (121°C). Place the roast (still on the rack set inside the foil-lined baking sheet) in the center of the oven.
Roast until the internal temperature reaches 115°F (46°C) for medium-rare. This usually takes about 3 to 3.5 hours, but time may vary by oven and roast shape. Keep in mind that the beef will keep cooking a bit even after it’s out of the oven, thanks to residual heat.
Rest the Roast (Very Important):
Remove roast from the oven, tent it loosely with aluminum foil and let it rest for 30 minutes while the oven preheats. Resting prevents juices from pushing out during the high-heat sear.
Increase oven temperature to 500°F (260°C).
High-Heat Sear (Reverse Sear Part 2)
Once the oven is preheated, return the roast (without out the foil on top) and cook until it reaches: 130°F (54°C) internally for medium-rare. This takes about 5-10 minutes. Please, watch carefully because the temperature rises quickly during this step.
Once it’s done cooking, you can serve it immediately, no resting needed. To carve, cut the kitchen string and remove the bone section. Slice the roast against the grain into ½–1 inch slices. Serve immediately with your favorite sides and sauces.
Notes
*If using table salt, use 1 ½ teaspoons (much stronger).
Refrigerate: Let the prime rib cool completely, then store leftovers in an airtight container or wrap them tightly in foil or plastic wrap. Keep in the fridge for up to 4 days.
Freeze: For longer storage, slice the roast and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 3 months.
Reheat: To keep it juicy, reheat gently. Place slices in a baking dish with a splash of beef broth, cover with foil, and warm in a 275°F (135°C) oven until just heated through (about 10–15 minutes). Avoid the microwave. It can make the meat tough and dry.
Tip: Always store and reheat your prime rib before adding sauce or gravy. Add it right before serving to keep the flavors fresh and the texture perfect.
https://www.primaverakitchen.com/reverse-sear-prime-rib/
Yes , well you know, it's all part of life's rich pageant! 
= new reply since forum marked as read
A chef’s kiss to you
a chef's kiss back! 
I actually was a chef (among other things)
I've had unimpeachable evidence with dozens of cuts..
This method improves every single one, and it's easy
It takes longer, so start earlier: a sirloin is done after 50min at 250
then sear it in a frying pan. Perfection!
and purposely BURIED on the 9th page of the flyer!!! 
that means limited quantity!