Searing a rib involves quickly cooking the surface at high heat to develop a flavorful crust.
Searing Rib Roast (Based on Reference Material)
The provided reference focuses on searing a rib roast, which is a large cut. Here's how to sear it, according to that reference:
- Heat a Cast Iron Skillet: Place a large cast iron skillet over high heat. It needs to be very hot.
- Sear the Roast: Carefully transfer the rib roast to the hot skillet. Sear on all sides for 1-2 minutes per side. The goal is to create a nice, brown sear.
- Rest Briefly: Remove the roast from the skillet and let it rest for 3-5 minutes before slicing.
- Slice and Serve: Remove the ribs and slice into ½ inch thick pieces and serve.
Important Considerations:
- Dry Surface: Ensure the surface of the rib roast is dry before searing. This helps achieve a better sear. You can pat it dry with paper towels.
- High Heat: High heat is crucial for a good sear. This creates the Maillard reaction, which is responsible for the browning and flavorful crust.
- Oil (Optional): While not mentioned in the provided reference, you can add a small amount of high smoke point oil to the pan if desired. This can help with even browning and prevent sticking, though a properly heated cast iron should be non-stick.
- Ventilation: Searing can produce a lot of smoke, so ensure your kitchen is well-ventilated.
