How To Make Perfect Prime Rib

Cooking Show
July 1, 2011

Unlock the secrets of perfect, restaurant-quality prime rib with this bomb-proof method.

Prime Rib
iStock Photo
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In this excerpt from my weekely Chef in Your Pocket Facebook Q&A, Relish fan Laurie Deerr Applebee was ready to make prime rib, but wasn't quite sure how.

Q: Any recipes for a juicy and flavorful prime rib?I love to eat it but I've never made it.

A: Laurie, great question! I love prime rib too…it's one of my absolute favorite food splurges. Is it old school? Yes, but so what! When made properly, it's tender, juicy magic in a bite. The key with prime rib is temperature, and I HIGHLY recommend the use of a cheap probe thermometer. You can buy one at almost any kitchen store for $20 or less. It will make your job so much easier! I've had the pleasure of cooking hundred of prime ribs over the years, and here's the technique I've employed for almost every one:

  1. Buy a USDA Choice or Prime grade whole, lip-on ribeye roll from your local grocer or butcher. If you're really shooting the moon, look for one that is dry-aged and bone-in (it will probably be the best thing you've ever eaten!) Season it liberally with coarse salt, pepper and your favorite spices and marinate overnight in the fridge.
  2. You're ready to cook! Preheat your oven to 225F, and pull the ribeye out of the fridge. Insert the probe thermometer into the center of the meat and place on a wire rack in a deep roasting pan, so there will be enough room for juices to accumulate during cooking without the roast sitting in them and steaming. Let the roast sit out for 30-45 minutes to knock off the chill.
  3. Now, let it roll! We're cooking it at a nice, low temperature, to give the meat and fat plenty of time to break down and get super soft without overcooking. It's going to take a while, so set your probe thermometer's target temperature alarm to 125F and let it be. Every hour or so, check the roasting pan, draining off the juices as they accumulate, to prevent steaming in the oven. Save those juices for dunking!
  4. Finally, and most importantly, we have to let the roast rest for at least 2 hours at 175F. This is critical! During this time, the meat will relax, the juices will redistribute from end to end and the fat and connective tissue will continue to soften into buttery nothingness. You'll also notice that the roast will gain about 10 degrees of internal temperature as it's resting, putting it at about 135F finished temp: a perfect medium rare, and the way most folks love their prime rib. If you prefer yours to be more done, let it go a little longer, or finish slices on a hot grill or in a cast iron pan.
  5. Once the meat has rested and broken down for 2-3 hours, you're ready to slice and serve with the reserved juices, horseradish or simply as is!

I hope this technique is helpful for you! Thanks again for the great question!

—By Brian Morris, Chef in Your Pocket

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