#reverse-sear

#reverse-sear

What is there to complain about with a roasted, boneless prime rib? Though bone-in cuts have some flavor advantages, boneless beef is quicker to cook, effortless to carve, and overall less fussy - except for one problem. The side of the roast that sits on the baking pan won't sear like the rest of the meat, turning soggy and gray instead of browned and delicious. Luckily, a roasting rack is all you need to avoid this issue.