Cook Prime Rib

Why only have Prime Rib on special occasions at restaurants when you can make it in the comfort of your own home? Once you get it down to an art, your friends and family will be begging to come over, so, if you can handle the increase in popularity, let's begin!

Ingredients

  • 1 at least 3-rib prime roast
  • Salt, pepper, or butter to taste

Steps

Purchasing & Prepping

  1. Select the type of Beef Bone-In Rib Roast you want. This may not be called "Prime Rib" at your local grocery store or butcher's as "prime" is a grade used by the USDA and, in this context, it refers to a kind of cooking. But, rest assured, Beef Bone-In Rib Roast is what you want.
    • If you are really thinking ahead, you can special order a prime-quality Beef Bone-In Rib Roast. Ask your butcher when he can have you one ready by. Odds are one won't be readily available because the cost incurred is much higher than other grades.
    • You're looking for ribs 6 through 12. If your butcher knows his meat, he'll get you one from the small end toward the back of the rib section. It's generally leaner and gives you more bang for your buck. This is usually called the first cut on the loin, or small, end, because the ribs get larger as they get closer to the shoulder.[1]
      • If you prefer more fat, you may want to go a different route. To help you decide, the small end is where the Ribeye steaks are produced and the large end is used for Delmonico steaks. Does that help?
  2. Choose the size of your rib roast. Figure about 2 people per rib. So, for six people, you'll need 3 ribs. For fourteen people, you'll need 7. If you have less than six people, you're better off going with individual steaks -- too small a slab of meat won't cook like you want it to.
    • Always check the date your beef was packaged. If it's been sitting around in the store for a tic, it's not good. It should have a bright red color and absolutely no dry or brown edges. If there's any damage to the wrapping, set it down and choose another option.[1]
  3. Have your butcher tie the roast. You'll need the prime rib tied before roasting, so you might as well get it done right when you buy it. If it's left untied, the outer layer will overcook, pulling away from the muscle. This is totally protocol for it to be done for you, so don't be shy. However, if you forget to ask or if for some odd reason he cannot or does not, here's how:
    • Trim your roast of any excess fat -- but leave on a thin layer to protect it while it cooks. If it's more than 1" (2.5 cm) thick, it's gotta go. But leave that much on to give your meal more flavor.
    • Run the twine parallel to the bone and tie at both ends. This literally ties the meat to the bones, keeping it together. Tie around the meat in between the bones and don't forget about the chine bones on the end.[1]
  4. Leave the roast out until it hits room temperature. This should take about 2-4 hours and is absolutely essential. If you don't let the roast come to room temperature, you'll regret it: It will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center.
    • The amount of time it takes greatly depends on the size of your cut. Use your best judgment on room temperature times.

Roasting Your Prime Rib

  1. Set the oven to 450°F (232°C). This is to sear the roast initially -- you will bring the temperature down after this blast of heat. Put the oven rack on a lower tier.
  2. In a stainless-steel or metal roasting pan, place your roast. Either ribs side down or fat side up is okay. When choosing a pan, make sure the sides are at least 3" (7.5 cm) deep.
    • Nonstick pans are a waste of energy. You'll get fewer tasty bits that give your au jus or gravy flavor. And the rib bones serve as a natural rack, so you won't need a metal one.[1]
  3. Prep the meat to your liking. Some people believe wholeheartedly that you should coat your roast in salt and pepper. Others swear that the salt just dries out the meat -- so avoid it all costs. This is, ultimately, up to you.
    • You may also find that smearing the cut ends of the roast with a couple tablespoons (30 g) of butter seals in the moisture and makes the ends more tender. Again, proceed at your own discretion.
  4. Sear the prime rib at this temperature for 15 minutes. Then turn the oven to 325°F (162°C) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do not cover the roast.
  5. Let roast for the allotted time. To figure out the total cooking time needed for your roast, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare.[2]
    • Grab your meat thermometer (an instant-read digital one makes it easy) and check the internal temperature about 45 minute before you think the prime rib will finish. If anything, start checking early; if something's going wrong, you'll be able to catch it.
    • Meat thermometers will only give you an accurate reading if you're inserting it into the thickest part of the beef. It should not be touching fat or bone. Cook until the temperature is 120° F (49°C) (or your desired temperature).[1]
      • Rare starts at 120°F (49°C) regardless of size. Medium rare is between 125° and 130°F (51° to 54° C). To make sure you're getting the doneness you desire, use a good digital meat thermometer.[1]
  6. Place roast on a platter and let it sit in a warm spot so the juices can collect. Cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.
    • Do not cover the roast tightly; that will make the crust soggy.
    • Transfer fat and dark drippings from the pan into a fat separator. Set aside.

Carving Your Prime Rib

  1. Grab a long, thin, sharp knife. Sharpen your carving knife, if necessary, using either a sharpening rod or stone.
    • To use a sharpening rod, pull the edge of the knife down and across the rod, holding it at a 22° angle (you know what that looks like, right?). Repeat this process 5 to 10 times.
    • If you're using a sharpening stone, hold your knife at a 10° to 15° angle to the stone. Push back and forth in smooth, steady strokes.[1]
  2. Place the roast on a large meat cutting board. If you have one with a well at one end to contain the juices, good for you. First things first, remove the cooking twine with a knife or scissors and dispose.
  3. Start carving. To make it easy on yourself, use a carving fork to hold the roast in place. Turn the platter to where the rib bones are on your left if you are right-handed, or on your right if you use your left hand to carve.
    • Using your ultra-sharp carving knife, make one cut, slicing off the chine bones (the bones on the large end) to sever the meat from the bones in one piece.
      • Save the bones for nibbling on later. Or, if you're crafty in the kitchen, make a scrumptious soup!
  4. Set roast cut-side down. Slice the meat across the grain to the thickness you prefer. 1/4 - 1/2" (.6-1.25 cm) is fairly standard. Serve, enjoy, loosen your belt a notch, and moan away in prime rib ecstasy.



Tips

  • Serve with Yorkshire pudding or au jus.
  • Allowing the roast to sit with the crust on it for about a half hour adds to the flavor.
  • Not opening the oven often is extremely important!

Warnings

  • Do not use a non-stick pan; it will result in less cooked-on bits full of flavorful juices.

Things You'll Need

  • Pre-tied roast or string
  • Heavy 13-16 inch metal roasting pan
  • Meat thermometer
  • Fat separator
  • Knife and cutting board

Sources and Citations

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
  2. ↑ http://www.simplyrecipes.com/recipes/prime_rib/

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