(Note: Photos below are from a couple of different prime ribs I’ve made over the past couple of months. Don’t be confused if you see different pans/different pieces of meat!)
Are you ready to indulge in the ultimate meaty delight? Look no further than a perfectly cooked prime rib! This mouthwatering dish, often reserved for special occasions, will leave your taste buds craving for more. Don’t worry if you’re not an expert chef; with a few simple steps, you can create a prime rib masterpiece that will impress your guests. Let’s get started!
The Key Ingredients: Quality Meat and Seasonings
To begin, you’ll need a whole ribeye, boneless or bone-in, weighing around 13-14 pounds. Cutting through it reveals the tantalizing boneless ribeye steaks, which explain the price tag. If you’re cooking for a smaller crowd, feel free to halve the amount.
Prime rib is a delicacy, and its preparation requires a touch of finesse. For a burst of flavors, create a “salt crust” by combining kosher salt, crushed tri-color peppercorns, minced garlic, rosemary leaves, and thyme leaves. This light coating adds both visual appeal and delectable taste to your prime rib.
Searing the Meat: A Sizzle for Success
Heat a heavy iron skillet over high heat until it’s smoking hot, and drizzle in plenty of olive oil. Take each piece of meat and brown it on both sides for about 3 minutes per side. This initial searing locks in the juices and adds a delightful caramelized crust.
The Perfect Roasting Process
Once the meat is beautifully browned, transfer it to a roasting pan, fat side up. Pour half of the salt mixture all over the top, allowing it to cascade over the sides. Then repeat the process with the other half of the meat. This ensures that every bite is seasoned to perfection.
Now, it’s time to let the magic happen in the oven. Preheat it to a scorching 500 degrees and roast the meat for 20 to 25 minutes. This high-heat burst kickstarts the cooking process, resulting in a gorgeous, sizzly color on the outside.
After the initial burst, reduce the heat to 300 degrees. Insert a meat thermometer into the middle of the meat to monitor its temperature. Continue roasting for an additional 25 to 30 minutes for a rare degree of doneness or longer for medium rare. Remember to remove the meat from the oven when it’s about 5 to 10 degrees below your desired temperature, as it will continue cooking while resting.
UPDATE: Depending on your preferred doneness, be prepared to roast the meat longer than 30 minutes. Always keep an eye on the meat thermometer.
Rest and Enjoy the Fruits of Your Labor
Remove the prime rib from the pan and cover it with foil, letting it rest on the cutting board for at least 20 minutes. This crucial step allows the juices to redistribute, resulting in a tender and juicy roast. Cutting into the meat immediately would be against the law (at least for roast beef)!
Once rested, behold the stunning sight of a perfectly cooked prime rib. The beautiful medium-rare shade tantalizes both the eyes and the palate. However, if you prefer a rarer degree of doneness, adjust the cooking time accordingly.
But what if there’s a bit too much pink for your liking? Don’t worry; this “medium” prime rib still offers a delicious treat. Thinly sliced, it makes for scrumptious roast beef sandwiches later on.
Remember, everyone’s preference for beef doneness varies. So, keep an eye on that trusty meat thermometer throughout the cooking process. It’ll be your best friend on this culinary journey.
Ekilove – Your Culinary Companion
Cooking prime rib is a labor of love that rewards you with a culinary masterpiece. With Ekilove, we strive to provide you with the best recipes and cooking tips. Visit our website Ekilove for more cooking inspiration and discover a world of flavors waiting to be explored.
Tomorrow: Potatoes!
