Reverse Sear Beef Ribs. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! We Use Our Skill And Knowledge To Select Meat Specifically For Its Tenderness And Flavour.
This reverse sear method will help you accomplish the perfect Rib roast: a deep brown, crisp, crackly, salty crust on its exterior and the perfectly medium-rare interior. After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust. You can have Reverse Sear Beef Ribs using 3 ingredients and 5 steps. Here is how you cook that.
Ingredients of Reverse Sear Beef Ribs
- You need 4-6 of beef ribs.
- Prepare of Kosher salt.
- Prepare of Coarse black pepper.
Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare and seared over hickory for perfect caramelization and marks. According to senior food editor Rick Martinez, the easiest way to achieve rib roast perfection is with a little thing called the reverse sear, and it's just a simple switch in procedure. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method.
Reverse Sear Beef Ribs step by step
- Pre heat oven to 250 degrees F.
- Place the ribs on a rimmed baking sheet fitted with a rack. Season generously with salt and pepper..
- Roast in oven for 45-60 minutes. Check ribs temp at 40 minutes, looking for 125 degrees F for medium rare. Let rest for 5 minutes.
- Heat up a cast iron skillet or grill. Cook the ribs 1 minute each side until a dark brown crust forms. .
- Let rest for 5-10 minutes, then serve..
Back to the reverse seared country style ribs. I used the thumb test to check for doneness which can be used on more than steaks. Reverse sear is the best way to get edge to edge medium rare on a thick steak without that thick band of battleship gray meat under the crust, Check out the incredible method of reverse sear used at Stripsteak in Las Vegas in my article on extreme steak. Here's a video of me demonstrating both methods. The reverse sear is aces at removing surface moisture.