Perfect Prime Rib of Beef
One of my favorite foods to eat during the holidays is prime rib- it’s tender, delicious, and succulent. Here are a few tips to cooking and serving a perfect prime-rib dinner for the holidays.
The three top grades of meat are Prime, Choice and Select. Usually, prime cuts are the best, and have good quality marbling (white flecks and streaks of fat within the lean sections of meat that determine flavor and texture). The difference between Prime and Choice is negligible, so you may want to opt for the cheaper cut of meat.
Get to know your butcher. Talk to the man/woman behind the meat counter- they know what’s good, and will often make recommendations.
Bone-in, or bone-out? I usually opt for bone-in prime rib; the bones add flavor, and are always fun to grab with your hands on munch on.
Before cooking your prime rib let it sit out for at least an hour. Cold meat tends to seize up when they hit heat, and can become tough.
Don’t over-season! This is a flavorful cut of meat, and doesn’t require much additional herbs or spices. When I make a large prime rib, I usually rub it with olive oil, salt, pepper, and a little rosemary.
If you have a bone-out prime rib, sear the edges before placing in the oven- this will add another flavor component. If you have a bone-in rib, sear the exposed meat, and place in the oven.
I think that 375 degrees is an ideal temperature for cooking prime rib. A 7-10 pound rib will take approximately 1 ½ to 2 hours to cook. Once the rib is removed from the oven it will carry-over cook an additional 5 degrees. If you’re looking for rare meat in the center, remove the prime rib when it reaches an internal temperature of 120-125 degrees. If your guests prefer medium or well done, they will be accommodated with one of the outside cuts.
Once the rib is finished cooking let it rest for at least 20 minutes- if you cut it too soon, all of the flavorful juices will remain on your cutting board.
Serve with horseradish sauce or natural jus.
Chef Chuck Kerber