Prime Rib (reverse sear)

Ingredients:

  • 1 standing rib roast, 3 to 12 pounds
  • garlic, basil, prime rib seasoning

Instructions:

  • Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. Season roast generously. Place roast, with fat cap up, on a large rimmed baking sheet. Place in oven and cook until center of roast registers:
    • 120-125°F on a thermometer for rare
    • 130°F for medium-rare, or
    • 135°F for medium to medium-well
  • In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  • Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F.
  • Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.