Medium rare boneless prime rib sliced and on a wooden board
Reverse Cook Your Prime Rib Roast To Serve It Up Right Away
Cooking prime rib by searing and then slow-cooking it yields great results, but requires a long resting time before it's served, leaving you with meat that's juicy but a bit cold.
To serve prime rib as soon as it's done, reverse the cooking process. Slow cook it first by roasting at 200 degrees F until the internal temperature reaches 115-120 degrees.
Once it’s done, remove it from the oven and let it sit so the juices settle. Finish it by cranking up the oven to 500 degrees F and browning the meat for just a few minutes.
This way, you can slow cook and rest the prime rib properly so it reaches medium-rare and keeps its juices locked in, but also serve it while it's still nice and hot.