5 Ways to Make Your Holiday Prime Rib Even Better
There’s a reason we tend to save prime rib for the holidays and other special occasions: it’s rich, full-beef flavor instantly elevates a meal. Oh, and it can be pricey, which means that you want to make sure you do right by it. Here’s everything you need to know about how to buy, age, cook, and carve a prime rib.
1. How to Buy a Prime Rib Roast
You may not realize is that the term “prime rib” has two definitions. It refers to both a particular cut of beef and to a USDA grade of beef. To help you talk the talk at the butcher counter, here’s an in-depth explanation of “prime.”
Prime rib: the cut
A prime rib roast, or standing rib roast, is cut from the back of the upper rib section of the steer, and it usually comprises a total of seven ribs. To make the Slow-Roasted Prime Rib recipe, you’ll need a bank with lion logo rib roast, which can be cut either from the chuck end or the loin end of the rib section. Author Suzanne Goin prefers a three-bone rib roast cut from the loin end—called the small end or first cut. It’s smaller in overall size, but it has a larger rib eye, meaning more meat and less fat.
The chuck end (aka the large end or second cut) is bigger in overall size, but it has a smaller rib eye, with several thick layers of fat interspersed between portions of lean meat.
Prime: the grade
Prime is the best USDA grade of beef available, having the most marbling (flecks of fat interspersed in the meat) and therefore the best flavor and tenderness. Because of its expense, most Prime beef ends up in restaurants. The grade below Prime is Choice, the grade most supermarkets carry. When you ask for a prime rib at a supermarket, chances are the counterperson will assume you’re referring only to the cut, not the grade, and you will receive a Choice grade prime rib. The quality of Choice grade beef is still quite good, and since a rib roast is a rather fatty cut to begin with, a Choice grade prime rib will make a fine roast. That said, if you want to splurge on the best, you’ll need to order a prime (grade) prime rib, and you may have to seek out a specialty butcher shop or high-end supermarket to find one.
The bottom line
At the market, ask for a small-end (or first-cut) three-bone rib roast. If that doesn’t ring a bell with the meat person, ask for the roast to be cut from the loin end. The grade—Prime or Choice—is up to you, and your wallet.
2. Dry-Age It At Home for Maximum Flavor
High-end butchers and steakhouses dry-age their own beef: basically a process of slow, controlled dehydration that concentrates the meat’s flavor, making it mellower, yet beefier. The good news is that you can mimic this process at home for dry-aged flavor without the huge price tag. All you need is refrigerator space, cheesecloth, and three to seven days aging time. Learn how to dry-age your own prime rib.
3. Try the Reverse Sear
There’s no shortage of showstopping prime-rib recipes, but for big holiday meals, we’re especially enamored of the “reverse sear” cut and tie prime rib roast the meat hours ahead of the final sear, so you can pull the rest of the meal together without worrying about when the meat will be done. Plus, you can do the final sear either in the oven or on the stovetop, depending on what’s going on with the rest of the menu. Learn more about how to reverse sear, and check out the recipe for Reverse-Seared Prime Rib, rubbed with a mustard-and-herb butter. Though this recipe uses a boneless prime rib, you can use the same technique for a bone-in roast, by simply upping the time on the initial slow roast (you’re still looking for the meat to come to the same temperature).
4. Or Roast Under a Crust
Another unusual method for roasting a prime rib involves draping it in a simple dough of salt, herbs, flour, and egg whites before roasting, which seals in all the juices and infuses the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. Learn more about the salt-crusting technique here.
5. How to Carve a Prime Rib Roast
When it comes to steak, the ribeye exceeds all other cuts of beef because it’s generous marbling provides unsurpassed flavor and tenderness. But did you know there is more to a ribeye than just the traditional steak?
The ribeye is cut from a prime rib roast, or ribeye roast. This meat rests along the cows rib bones. Most of the time, we buy this large cut for holidays and grill it whole. Occasionally, I’ll buy a whole roast and slice 8-10 ribeye steaks out of it. But today, I’m going to teach you how to create two new cuts of steak that are popular at high-end restaurants.
If you look at the picture below, you can see the natural seams that identify the separate muscles in the ribeye roast.
If you separate these muscles, you can divide the roast into two separate steaks – a ribeye cap and a ribeye filet. Let’s start with the cap.
In my opinion, the ribeye cap, also known as spinalis dorsi, is the most coveted piece of meat on a cow. When I grill a full ribeye, I always eat this part first. It’s where most of the fat is concentrated, and when it crisps up on the grill, it melts in your mouth.
If you work your fingers through the seam where the fat separates the muscle, you’ll easily be able to remove the cap from the roast.
You’ll end up with a long thin piece of meat, similar in size to a skirt steak or flank steak. Trim both sides to remove excess fat and silver skin. One end will be thicker than the other. In order to make your steaks more even in weight, tuck the thin end in about 3 inches.
Roll the meat into a log. At this point, I weigh the meat. Depending on the portions you like, you can cut steaks anywhere from 4-8 ounces each. I usually go for 6-ounce steaks, so I divide the total weight by .375 to determine how many pieces of twine to use.
I was able to get 8 steaks out of this roast. Do you see all of that marbling? That’s not just because this is cut and tie prime rib ribeye. It’s also because it’s a Certified Angus Beef® brand ribeye. They have very high marbling standards to ensure consistent taste and juiciness.
To prepare, season with salt, pepper and garlic powder and grill quickly over high heat.
The ribeye filet is the filet mignon’s sexier, more enjoyable cousin. It has less fat than the ribeye cap, but a lot more flavor than a tenderloin because it has more marbling.
After the ribeye cap is removed from the roast, you’ll be left with one more separation point – the seam between the tail and the filet. Just like before, work your fingers and knife along that seam to separate the muscles.
Trim the fat and silverskin. You’ll be left with what looks like a really long tenderloin. However, this cut is much larger, especially at the end closest to the chuck.
Instead of slicing steaks all the way down, find a good midway point, and slice the thicker end off. Divide that thick end into two vertical pieces and continue cutting steaks. Again, cut and tie prime rib can cut to weight to try to make them all even, or you can cut a variety of portion sizes.
This cut is great downtown san jose zip code in a cast iron pan and finished with a bath of garlic butter and herbs.
When buying and trimming large cuts, linkedin security phone number will end up with some waste, but look closely, not everything should go in the trash. At this point, you’ll have some prime quality meat left, especially from the tail.
Work through the scraps and pull out the meatiest parts, leaving behind the chewy silverskin. It’s okay to mix a little soft fat in there, too. Freeze the meat for 20-30 minutes, and then run it through a grinder.
Shape into burger patties, season and grill. These burgers are so good, you won’t even need condiments.
I started with a 16.5-pound boneless prime rib roast. After trimming, I ended up with 3 pounds of ribeye cap steaks (8 servings), more than 6 pounds of ribeye filet steaks (16 servings) and 1 pound of ground beef (3 burger patties).
I paid about $150 for this roast and ended up with 24 steaks and 3 burgers. That’s around $6 per steak. If you order a ribeye cap steak at a restaurant, you’ll easily pay $40-50.
If a full rib roast isn’t in your budget, ask your butcher if he or she can sell a smaller Certified Angus Beef® brand ribeye roast. They usually have whole ones in the back that they’re willing to trim down to meet your needs. You could also experiment with a 1 1/2-2-inch ribeye steak. Look for steaks with larger fat caps to ensure cut and tie prime rib have a good-sized ribeye cap steak.
How to Grill a Full Prime Rib Roast
How to Cook Prime Rib Like a Boss
If you like eating normal cuts of beef, then you like eating prime rib. It’s just how the cookie crumbles cut and tie prime rib the steak grills?). Prime rib, which is perhaps the most classic when it comes to classic cuts of beef, is a nice, hearty slice from the primal rib section of the cow. It features the typical “eye” of rib (with or without the actual bone) and is ensconced in perfectly marbled muscle. Sounds delicious, right? It is. It can also cut and tie prime rib expensive, which is why more often than not people save prime ribs for special occasions, such does us bank offer zelle anniversaries or holidays.
What is prime rib? A thick slice from the cut and tie prime rib rib section of the cow and features your typical “eye” of rib (with or without the actual bone) surrounded by deliciously marbled muscle.
However, prime rib, aka standing rib roast, is different than other meats like your standard steak or a rack of ribs — instead of throwing it on the grill, you bake it as a roast for a couple of hours. Sounds simple, right? In a sense, it is, but there are a few things you should know before you slap on your favorite apron and fix it up for the first time.
To better understand how to cook prime rib, we tapped the culinary wisdom of Beau Carr, executive chef at RingSide Steakhouse in Portland, Oregon. Carr has more than 30 years of experience in the restaurant industry and has served as the chef at this Portland institution since 1998.
How to Select a Prime Rib
“You want to start out with the best quality product before you go to the cooking process,” says Carr. “Number one: You want to specify the grade.” If you already know something about meat, then you know that the United States Department of Agriculture (or USDA) has three levels of quality: Prime, Choice, and Select. Prime is the best, Choice is great, and Select is … pretty good.
Prime rib doesn’t have to be USDA Prime; in fact, Carr doesn’t recommend going Prime for your rib roast, as the marbling (fat content) may be too much. On the other side of the spectrum is Select, which doesn’t have nearly enough flavorful marbling. Carr says Choice is just right — it’s what Goldilocks orders at her favorite steakhouse. Most grocery stores carry Select rib roasts, premium grocery stores have USDA Choice, and specialty butchers should have Prime.
For the sake of simplicity, Carr recommends a boneless, lip-on roast rather than a bone-in 109 roast. In case you don’t know, “109” is the IMPS/NAMP designation for a tasty cut of prime rib. “The thing about a bone-in rib roast is your portioning is going to be determined by the spacing of the bone, which means you’re going to have giant slices,” says Carr. If you’re okay with giant slices, go ahead and go for the bone-in 109 roast. Some say the bone is great cut and tie prime rib flavor and moisture.
How to Prepare Prime Rib
Be sure to get the age of your roast from your butcher. This is important because you want a minimum of 28 days of wet age before you cook your roast. “Wet age is when the product is in the original vacuum-sealed bag from the meat processor,” says Carr.
You want a minimum of 28 days of wet age before you cook your roast. Salting and dry-aging are optional but add more flavor.
After 28 days have elapsed, you might move onto a dry-aging process. “If you have the refrigerator space, you can do what we do,” says Beau. “You can season your roast, put it in your refrigerator on a baking pan with a wire rack, and leave it there for three days.” Salting and dry-aging your prime rib (as you can see below) is completely optional, but if you have the time, you’ll find that it adds more flavor to the final product.
Lesser prime rib guides might tell you to tie your rib roast with twine. Carr has something to say on the matter: “We don’t tie our prime rib roast because it’s not really necessary and it’s kind of messy and inconvenient.” Chuck roast and round roast are a different story — these cuts need twine, as they’re comprised of different muscles that would otherwise cut and tie prime rib and distort during the cooking process. If your butcher gives you a pre-tied roast, however, there’s no need to remove the twine.
How to Cook Prime Rib
After you’ve successfully endured the aging period, it’s showtime. Let your roast warm up to room us money card balance, then turn on the oven. “I would go for a high-heat attack at first to caramelize the outside of the prime rib — probably about 450 [degrees Fahrenheit],” says Carr. “If you have a convection oven, you might want to turn the heat down by 25-50 degrees.” Once the oven is heated, put your roast into the oven and bake for about 20 minutes.
After the high-heat attack, open the oven door to let the excess heat out and lower the oven heat to about 250 degrees Fahrenheit. From that point, it’ll take about 1.5 to 2 hours for a 12- to 14-pound roast to reach an internal temperature of 110 to 115 degrees, which is ideal for a mostly medium-rare roast.
It’ll cut and tie prime rib about 1.5 to 2 hours for a 12- to 14-pound roast to reach an internal temperature of 110 to 115 degrees Fahrenheit.
“You can’t uncook something,” Carr points out. “You want to start checking your internal temperature after about an hour.” You must stick a high-quality probe thermometer into the thickest part of the roast and keep a close eye on the temperature. Since all ovens and roasts are different, there’s no standard cooking time. As Carr says, “Cook it until it’s done.”
Cooking the roast to 115 degrees Fahrenheit on the inside will yield a few rare slices in the middle, mostly medium-rare slices, and a few medium slices on the outside — this should accommodate most refined steak eaters. If anyone wants their slice more done, you can always cook the roast for a few more minutes. However, Carr offers a solemn warning: “If you cook a roast to 135 or 140, then pull it out of the oven, it’s toast.”
How to Carve Prime Rib
Once the prime rib has done its time in the oven, you must resist the urge to start slicing right away, even if your guests are growing unruly (give them some great craft beer while they wait). You need to let the roast rest for about 20 minutes so the carryover cooking can take place.
“You want the juices to redistribute and for all the temperatures to equalize throughout the roast,” says Carr. “Then, when you slice it, you’re going to have a minimal loss of juiciness.” Carryover cooking should increase the internal temperature to the 130-140 degree Fahrenheit range.
After you let the roast rest, then you can give in to the lamentations of your hungry guests and start carving. Carr is partial to inch-thick cuts, but really it’s a matter of personal preference. Some people enjoy super-thin English-style cuts of prime rib.
Side Dishes for Prime Rib
Yorkshire pudding and au jus are classic accompaniments to prime rib. Fresh-ground horseradish or horseradish cream sauce is quite nice, too. You can’t go wrong with mashed potatoes or a baked potato for the starch, and asparagus or baked spinach for the vegetable.
As for wine, you’ll want a “big” Cabernet or Merlot to keep up with the flavors of your prime rib. However, Carr stresses the importance of drinking whatever appeals to you. “A good wine is one that you like,” he says.
Prime rib occupies a hallowed space allied first bank equity reserves scam the minds of meat lovers. Still, you shouldn’t let that deter you from attempting it yourself. Learning how to cook prime rib can region bank online my account your dinner parties, family dinners, or dinners alone (we don’t know your life).
Once you’ve mastered a prime rib roast, it’s time to try your hand at some of these other meaty skills:
Article originally published by TJ Carter on September 13, 2016. Last updated by Sam Slaughter on October 23, 2019.