"All it takes is a generous seasoning of salt and a little patience to create our go-to seared beef recipe, cooked with a charcoal flame in Ooni Pro."
- 1 5½ lb. (2.5kg.) prime rib of beef
- Coarse sea salt
- Freshly ground black pepper
Begin your preparation at least one day ahead. Season the beef with the salt and pepper, rubbing it into and all over the meat. Transfer it to a plate and leave uncovered in the coldest part of your fridge (the bottom shelf) for 24-48 hours.
Fire up your Ooni Pro. Aim for 250˚F (120˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using an infrared thermometer. It is important that the temperature doesn't climb much higher than this, so be sure to regulate the heat in the oven by adding small amounts of extra charcoal when required.
Place a sheet of foil inside a large roasting tray and sit the meat on it. Gather the foil around it, leaving the top uncovered; you just want to protect the sides from the direct heat of the charcoal.
Place the meat in your Ooni and cook for about 2 hours, until a meat thermometer inserted into the middle of the meat registers 129˚F (54˚C). This will give you a medium-rare joint.
Once the meat is done to your liking, cover it with foil and kitchen cloths and set aside to rest in the tray for 30 minutes.
Meanwhile, load up your Ooni with plenty of charcoal and bring the temperature up to 660ºF (350ºC) or above. At that point, remove the coverings from the meat and return the tray to the oven for a final searing. Turn the meat a few times to achieve an even color and slight caramelization. This shouldn’t take more than 5-10 minutes.
Serve and enjoy!
This recipe is a personal favorite of Ooni CEO, Kristian Tapaninaho. “Most recipes for cooking a steak will tell you to add it to a super-hot pan, sear the meat and then finish it on a lower heat. However, I like to cook a prime rib of beef in exactly the opposite way, using Kenji López-Alt’s reverse sear technique,” Kristian says. “This involves slow-cooking the joint, then finishing it with a fast sear, resulting in a more evenly cooked and juicier meat.”