The rib is cooked using Kenji López-Alt’s reverse sear technique.
This technique is great as it gives an even and thorough cook at low
temperatures before being finished in a way that only Ooni Pro can.
Prep begins at least one day before you cook: Rub the beef with salt
and pepper, patting it so that as much of the seasoning stays on the
meat as possible. Now leave the meat uncovered in the coldest part
of your fridge to season for a couple of days.
Pre-heat your Ooni Pro using only charcoal to 248°F (120°C). It is
important that the temperature doesn’t go much above this. Maintain
the temperature by adding small amounts of charcoal when required.
Place the meat in the roasting tin on a large sheet of tin foil. Leave the
meat uncovered but fold the tin foil in a way that protects the meat
from the direct heat of the charcoal.
For medium rare, cook the until the middle reads 129°F (54°C) on
your meat thermometer. This took approximately 2 hours for the rib
pictured.
Remove and allow to rest for 30 minutes while covered by tin foil and
kitchen towels. In the meantime, load up the charcoal burner with
plenty of charcoal and bring the oven to 662°F (350°C) or above.
Once at temperature, place the meat back in the oven for a final
searing, turning it around a few times to achieve an even char. This
shouldn’t take more than 5-10 minutes: At this stage, you are only
finishing the meat, not cooking it.
Serve and enjoy!
Method
Ingredient Weight Qty / Vol
Prime rib* Up to 2.5kg Up to 5½ lbs
Coarse sea salt
Black pepper
Extra equipment
Meat thermometer
Roasting tray
Tin (aluminium) foil
Reverse Seared Prime Rib
*rib of beef in the UK
35
To Next Page
Loading...
