The best method for roasting a prime rib is to cook it slowly on a low heat before searing it at the end, according to experts from the Serious Eats website and Fine Cooking magazine. This is sometimes known as "reverse searing" and is contrary to the most typical method of searing the outside of the meat before roasting it in the oven.
By roasting the prime rib slowly on a relatively low temperature, the meat cooks far more evenly. On a high heat, it is easy for the meat to become suddenly overdone.
Searing in a pan after the meat is cooked and therefore already hot takes less time than when the meat is raw. This helps to avoid overcooking the prime rib, resulting in a rich, crusty brown surface and tender, pink interior. Reverse searing also eliminates the need for resting time, so the prime rib can be carved straight out of the oven, as reported by Fine Cooking.
This method also works for those people who prefer their meat to be well-done. Using a thermometer is an excellent way to monitor the cooking of a prime rib.
The meat can be seared on the stove or in the oven. However, the benefit of searing on the stove is that it allows greater control over the browning process. Again, this minimizes the risk of overcooking.