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Reverse Sear Rib Roast




Source of Recipe


Shelby at eGullet.org


Recipe Introduction


This is basically a “reverse sear” – the roast is brought to temp at a low oven temperature and then seared at high heat to give it a good crust. Read this entire recipe and work out your timing. You can’t know exactly how long it is going to take, but there is a flexible rest period before the sear which should help. NOTE: it will take longer than you think for it to come to room temperature – I left my 5 1/2 lb. roast out for 2 hours and it was still pretty cold!


List of Ingredients




Rib roast
Salt
Pepper


Recipe



Salt and pepper the roast and leave it uncovered in the fridge on a roasting rack in a pan for up to 4 days. I actually seasoned mine, vacuum packed it, and froze it. Take the roast out and let it come to room temperature (see note above).

Heat the oven to 250F. When heated, place the roast in the oven and cook until it reaches 125F for medium-rare (130F-135F for medium). This will vary depending on the size of your roast. Mine was 5 1/2 lbs. and took about 3 hours, Shelby used the CSO for smaller roasts and had a 3.7 lbs. one take 1 1/4 hours and a 4.3 lbs. one take 2 hours. This is fine because you need to let it rest before doing the sear and that rest can take anywhere from 30 to 90 minutes – very flexible. So, when the roast reaches your desired temperature, take it out of the oven and tent with foil.

About a half hour before you want to finish and serve the roast, crank the oven to 500F. When almost ready to serve, put the roast in the oven for about 10 minutes to sear and crisp up. Carve and serve immediately.