Searing Prime Rib Perfection

How to Pan-Sear Prime Rib

Pan-searing prime rib is a great way to cook this expensive cut of meat without overdoing it. The key is to sear the meat first to create a crust that locks in the juices, and then finish it off in the oven to ensure the inside is cooked to your desired level of doneness.

Step-by-Step Guide to Pan-Searing Prime Rib:

- Start by generously seasoning your prime rib with salt and pepper. You can also add other herbs and spices like rosemary and thyme if you want to enhance the flavour.

- Get your pan screaming hot and add some oil. You want it to be smoking hot before adding the meat.

- Sear the prime rib on all sides for about 2-3 minutes per side, until it is deeply golden brown. Starting with the fattiest side down will render out some oil.

- Transfer the pan to a preheated oven and cook until the desired internal temperature is reached. For medium-rare, this is usually around 130°F (54°C).

- Remove the prime rib from the oven and let it rest for at least 10 minutes before carving and serving.

Tips for the Perfect Pan-Seared Prime Rib:

- Take the prime rib out of the fridge a couple of hours before cooking to let it come up to room temperature.

- Use a meat thermometer to check the internal temperature and take the meat out of the oven when it's 10 degrees lower than your desired final temperature. The meat will continue to cook while resting.

- Don't be shy with the salt and pepper – you can almost guarantee you won't oversalt this cut of meat.

- If you're using a bone-in prime rib, stand the roast back up after searing so that the bones act as a natural roasting rack.

Choosing the right cut of meat

First, let's understand the different cuts of prime rib. Prime rib comes from the rib section of the cow, specifically the middle seven ribs on each side, known as the standing rib roast. Butchers often cut the standing rib roast in half, resulting in the first cut and the second cut. The first cut, also called the small end or loin end, is generally considered the best cut due to its tenderness and lower amount of connective tissue. It is more expensive and comes from the hind of the standing rib roast near the loin. On the other hand, the second cut, or the large end, is slightly tougher, less uniform in appearance, and comes from the front end of the standing rib roast near the chuck. However, some people prefer the second cut because it is fattier, and slow-roasting can turn that fat into delicious moisture and flavour.

When purchasing prime rib, you can ask your butcher for a specific weight, depending on the number of people you plan to serve. A good rule of thumb is to buy one pound of meat per adult. For a bone-in prime rib, you can estimate two servings per rib. If you are serving a large group with varying taste preferences, consider getting a larger cut to accommodate different doneness levels.

When selecting your prime rib, look for well-marbled meat. Marbling refers to the intramuscular fat that appears as a white, spiderweb-like pattern within the meat. The more marbling your prime rib has, the richer and more tender it will be.

If you want to take your prime rib to the next level, consider choosing dry-aged beef. Dry-aged prime rib has a dense and meaty texture that is incredibly tender, with a nutty, sweet aroma. While it is an expensive endeavour, the flavour and tenderness of a perfectly dry-aged prime rib are hard to beat.

Finally, don't forget to plan ahead. Prime rib benefits from seasoning in advance. Salt your prime rib at least a day before cooking, and up to four days ahead, to allow the salt to penetrate and enhance the flavour. Additionally, leaving your prime rib uncovered in the fridge will help dry out the surface, resulting in better browning during the pan-searing process.

Pan-searing techniques

Step 1: Prepare the Meat

Firstly, you will need to prepare your prime rib by seasoning it. It is recommended to use a generous amount of salt and pepper, rubbing it into the meat. Some recipes suggest leaving the prime rib uncovered in the fridge for up to 24 hours before cooking to allow the salt to penetrate the meat and enhance the flavour.

Step 2: Sear the Meat

Place your prime rib in a preheated cast-iron skillet. Sear the meat on all sides for about 2-3 minutes each side, until it is deeply golden brown. You may wish to start with the fattiest part of the roast first.

Step 3: Oven Temperature

After searing, transfer the cast-iron skillet to the oven and cook at 325°F for about an hour for rare doneness. For a medium-rare finish, you should aim for an internal temperature of 120°F-125°F. For a medium finish, you are looking for 130°F-140°F.

Step 4: Resting

Once the desired internal temperature has been reached, remove the prime rib from the oven and let it rest on a wire rack for at least 10 minutes. This will ensure the juices are retained and distributed evenly throughout the meat.

Step 5: Carve and Serve

After resting, your prime rib is ready to be carved and served.

Alternative Method:

An alternative method is to cook the prime rib in the oven first and then sear it in a pan afterwards. This method involves cooking the prime rib in the oven at a low temperature (200°F-250°F) until the desired internal temperature is almost reached. Then, remove the meat from the oven and sear it in a hot pan for 8-10 minutes to achieve a browned crust.

Oven temperature

The oven temperature for pan-searing prime rib depends on the stage of the cooking process.

Stage 1: Low and Slow

First, the prime rib is cooked low and slow in the oven. This is done at a very low temperature, such as 150°F (66°C) or 200°F. The purpose of this stage is to cook the meat evenly, ensuring that the center doesn't get overcooked. The cooking time at this stage depends on the weight of the prime rib and the desired level of doneness. For a rare roast, the internal temperature should reach 115°F. For medium-rare, the temperature should be 120°F to 125°F, and for a medium roast, the temperature should be 130°F.

Stage 2: Blast of Heat

After the low and slow cooking, the prime rib is removed from the oven and allowed to rest. During this time, the oven temperature is increased to its highest setting, typically 500°F to 550°F. The meat is then placed back in the oven for a final blast of heat to create a crackling-crisp, browned crust. This stage only takes about 5 to 10 minutes.

Tips for Oven Cooking

• It is important to use a meat thermometer to monitor the internal temperature of the prime rib during cooking.
• The cooking time will depend on various factors, including the shape of the roast, the initial temperature of the meat, and the accuracy of the oven temperature.
• For a bone-in prime rib, the cooking time is estimated at about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium-rare.
• When checking the temperature of the roast, insert the thermometer into the thickest part of the meat, ensuring that it is not touching a bone.
• If the prime rib is cooking too quickly, lower the oven temperature to 200°F.
• After removing the roast from the oven, let it rest for 15 to 30 minutes before carving. During this time, the internal temperature will continue to rise.

Resting the meat

The length of time you should rest your prime rib depends on the size of your roast and your desired doneness. For a medium-rare prime rib, you should rest the meat for at least 30 minutes and up to 1 hour. If you prefer your prime rib medium, rest it for 15-20 minutes.

While the meat is resting, turn the oven temperature up to its highest setting, between 500-550°F. This will be used to blast the meat with heat to create a browned crust before serving.

Once the oven has reached the desired temperature, place the roast back in the oven and cook for 6-10 minutes, or until a lovely brown crust has formed on the outside.

After the final searing process, you can slice and serve the prime rib immediately. There is no need to rest the meat again.

Carving and serving

Once your prime rib is ready, remove it from the oven and let it rest for 15 to 20 minutes. Tent it loosely with foil and let it rest on a carving board. The juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavour. The final temperature for a medium-rare roast should read 135°F.

After resting, it's time to carve and serve. Ensure your carving knife is sharp. You can cut right along the bones to remove them, or you can serve the pieces bone-in on the plate.

If you want to make a gravy, now is the time. You can also serve the prime rib with a simple au jus made from pan drippings.

Frequently asked questions