Reverse Sear Prime Rib

Having hosted many dinner parties, when it comes to prime rib, my family and friends deserve nothing less than a reverse sear prime rib. Some people cook their prime rib in a hot oven initially and then reduce heat and continue cooking in a low oven. I wouldn't serve a prime rib other than reserse sear. It comes out unbelieveably juicy, tender and delicious! This weekend, Labor Day weekend, you can bet there will be prime rib on the menu! Call a good butcher shop a week ahead of time. Request a marbled, prime rib. I asked the butcher for a prime rib that served 10 people. It took about four hours to reach 130 degrees internally. You should allow at least five hours, total, for this method start to finish. For best results dry out the outside of the prime rib by preparing the day before cooking it. Generously seasoning with salt and pepper. Then refrigerate the roast uncovered. Yes, uncovered. The next day, take the prime rib out of the refrigerator a half an hour before turning on the oven to bring it to room temperature. Preheat the oven to 275 degrees and cook until a meat thermometer reads 130 degrees (for medium rare). Some meat themometers will have indicators reflecting rare, medium rare and well done on them. Cook to your preference. Once it reaches 130 degrees internally,take the prime rib out of the oven and let it sit for half an hour to allow juices settle. Increase the oven temperature to 450 degrees. Place the prime rib back in the oven for about 15 minutes. Remove from the oven and once again, allow the prime rib to rest 15 - 20 minutes for the juices to settle. Then slice and serve. Amazing!