Recipe: Roast Beef Prime Rib (reverse sear)

Dear Offspring,

Our first Easter in Singapore. It doesn’t seem like a big holiday here, so I’m glad we made something of it.

May you always remember that, because of Christ, you have victory over sin and hope in glory.

Love from Mom

Roast Beef Prime Rib (reverse sear)

Dry brine as per usual in the fridge for 3 days (at least 1 day). Salt it well. Sprinkle with black pepper. Seal it with 2 onions, 2 carrots, 2 stalks of celery, rosemary, sage and thyme.

4-12 hours before cooking, uncover it overnight in the fridge.

Place the prime rib in a roasting pan alone. Roast in a 250F/120C low oven for 4.5 to 5 hours. The roasting time is the same whether it is 2 ribs or 6 ribs (yes, I was surprised too!).

It is ready when the internal temperature registers at 135F/57C (medium). Cover with foil and rest for at least 30 minutes. This is a great time to bunk in the veggies and make the gravy.

Ten minutes before serving, increase the oven to 500F/260C. Sear the prime rib until browned and crisp, approximately 10 minutes.

Peel off the cap and cut that into chunks. Then carve out the eye and thinly slice that.

Serve with fresh horseradish.

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