Costillar de primera con sellado inverso, la experiencia definitiva con carne

Ingredientes

• 1 (4-5 lb) Prime Rib Roast (bone-in preferred)
• 4 cloves Garlic, minced
• 2 tablespoons Olive Oil
• 1 tablespoon Kosher Salt
• 1 tablespoon Coarsely Ground Black Pepper
• 2 teaspoons Fresh Rosemary, chopped
• 2 teaspoons Fresh Thyme, chopped

Preparación

1. 1

   Bring the prime rib to room temperature (1 hour out of the fridge). Mix garlic, olive oil, salt, pepper, rosemary, and thyme into a paste.

2. 2

   Rub the herb mixture all over the rib. Ensure it’s well coated.

3. 3

   Preheat your oven to 200°F (93°C).

4. 4

   Place the seasoned rib in a roasting pan. Roast until the internal temperature reaches 120°F (49°C) for medium-rare (about 1.5 - 2 hours).

5. 5

   Remove from oven, tent with foil, and let it rest for at least 30 minutes.

6. 6

   Preheat a cast iron skillet over high heat. Add oil and sear the rib for 2-3 minutes on each side until a deep golden crust forms.

7. 7

   Allow the meat to rest for an additional 10-15 minutes before slicing.

8. 8

   Carve the prime rib against the grain into thick slices and serve.