Looking to reverse sear a prime rib roast for the holidays? I have been practicing the reverse sear method now for a few years and it has come out perfect every time. It was a tough concept for me to grasp at first as I have always been taught the high heat to start, and then low heat to finish. While I will say this is not a terrible way to cook meat, the reverse sear is way better in my opinion, and hopefully this video will show you why. Just remember to trust your meat probes/thermometers and they will never fail you!

This was a 12lb Prime Rib Roast that was cooked at an oven temp of 220 for about 4 hours. I pulled the roast when the internal temp hit 122. You can adjust this based on how rare you like your beef. Once the meat is pulled out, rest it for about 30 mins, get your oven on a high broil in the meantime. Once you have rested for 30 mins put the meat back into the high broil. Remember the meat is already cooked and rested at this point so you are just looking to get the outer fat bubbling and crusty, so don't leave it in there too long. The bonus to this technique is that once you get the fat bubbling and crusty you can pull the meat, go right to your cutting board and start cutting slices, remember the meat is already rested.

A quick tip that I have learned after doing this many times, is that when you cut your slices, put them right on individual plates to serve. Although it is nice to put the slices together on a plate to serve, they will continue to cook, and you will loose that beautiful pink rareness that you spent hours perfecting. I may or may not have made this mistake before so trust me.

Enjoy and let me know In the comments on what your favorite spice rubs and blends are!

Whatcha Cookin!?