In 2013 I wrote, “Spit-roasting is my hands-down favorite method for cooking prime rib. Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Info. The road to the best prime rib starts with the reverse sear. Add comma separated list of ingredients to include in recipe. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition If you want to dive further into the ins and outs of prime rib, make sure to check out The Food Lab's Definitive Guide to Prime Rib. Point is, I know a thing or two about beef and regularly test and retest my techniques. Comments can take a minute to appear—please be patient! After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. First, I remove the bones and smoke them them separately, which takes more time, but they come out very tender. Here's everything you need to know, from buying the beef, aging it, and a step-by-step guide to cooking it to absolute prime-rib perfection. It's also pricey, at around $1,500—though, to be fair, it'll pay for itself after about 150 pounds of dry-aged beef, or eight to 10 full, untrimmed prime ribs. Subscribe to our newsletter to get the latest recipes and tips! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The best wine for a sauce like this is a dry red. definitely use meat thermometer ... my bad for not. I cooked mine to 120. you can cook it from 115-125. If you want the juiciest, tenderest prime rib, your best bet is to do the opposite: Start your prime rib in a very low-temperature oven (200 to 275°F), let it reach about 125°F for medium rare, remove it and let it rest while you crank the oven up to its maximum setting, then set the beef back inside for just a few minutes to crisp up the exterior. Let it go long enough (28+ days), and you'll start to develop hints of Parmesan or blue cheese. I will always make it this way, it is so easy and everyone loved it. A perfectly cooked prime rib is one of the grandest holiday roasts, but only if you cook it perfectly. just remember, when you pull it out, use the foil to canopy for 20 minutes, while you preheat your oven to 500. make sure your oven is at 500 before you put it in. It's a dish that looms large in my family legend. Return roast to the oven and bake until well-browned, 6 to 10 minutes. You can have the roast rest under aluminum foil for up to 2hrs. But if you have the patience and the funds, nothing beats the flavor and tenderness of a perfectly dry-aged prime rib. And this is how you do it. This is a feature that would have saved me several hundred dollars' worth of prime rib a couple of years ago when my aging fridge shut off over the weekend during a power outage. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust. Once browned, the beef is ready to carve and serve. This should take between 6 and 10 minutes. I like to sprinkle each slice with a little coarse sea salt to ensure that it's seasoned throughout. We reserve the right to delete off-topic or inflammatory comments. To give you an idea of subtle differences in technique, here is how I prep and cook a prime rib. At home, you'll need some dedicated equipment, while also running the risk (albeit a small one, if you follow my directions) that you'll cut into your beef a few weeks down the line only to find that the controlled rot of dry-aging has turned into full-on, zombie-apocalypse-style decomposition. Some HTML is OK: link, strong, em. you have to use this recipe. Once they're added, bring the pot to a simmer and cook down the wine until it's reduced by about half. This has been proven time and again to be false. Give it a shot! In goes a full quart of chicken stock. Place the seasoned steak on a wire rack over a rimmed baking sheet. To make a rich red wine jus to serve with our prime rib, we start by browning 3 pounds of oxtails, beef shin, soup bones, or a mixture of any or all of those in a hot Dutch oven with a little bit of canola oil. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. https://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html It's a dish that looms large in my family legend. Reverse Sear Prime Rib. Post whatever you want, just keep it seriously about eats, seriously. Amount is based on available nutrient data. Start with bone-in, well-marbled beef. Percent Daily Values are based on a 2,000 calorie diet. There are some crisp, succulent morsels of well-browned information to gnaw off the bones of the knowledge beast over there. And, of course, you get to gnaw on those bones when you're done.