- Prime rib, a true holiday show stopper.
Prime rib is definitely one of the most impressive pieces
of meat you can make for your family, your friends.
It's really something a lot of people have in the holidays
or a special occasion.
Because of it's price tag you really want to make sure
you're getting it right.
We tested a bunch of recipes and different techniques
so you don't have to.
Here's everything you need to know about how to make
the ultimate prime rib.
(classy music)
All you're gonna need is a great prime rib,
salt, pepper and a little bit of time and patience.
One big debate about buying prime rib
is whether to get bone in, or boneless.
A bone in roast it known to give you more flavorful,
more tender result because the bone insulates the meat
as it cooks but it can also be
really time consuming to carve.
So, we'd actually recommend that you get a boneless roast
and have your butcher tie the bones back on to the meat
that way you're still gonna get that great flavor
from the bones and it'll be insulated and tender
but you won't have to deal with carving it.
Another question a lot of people have when buying prime rib,
prime or choice?
If you're already splurging, we'd recommend
going with the prime grade roast.
While prime grade prime rib is harder to find,
it really has the best flavor,
if you're going big, you might as well go big.
The last question is, how much should you buy?
We'd recommend about a pound per person.
After the prime rib is cooked, you'll end up
with about a half pound per person.
Now that you know what kind of prime rib to buy,
let's get cooking.
So the night before you make your prim rib
you want to take it out of the fridge
and blot it completely dry with paper towels.
If you have excess moisture, the prime rib isn't going
to dry out at much which isn't going to result
in that crispy, crackly crust that we really want to get.
So once a prime rib is completely dry,
you're gonna generously season it with kosher salt
and freshly ground black pepper.
Kosher salt is actually less salty than iodized salt
or table salt.
Freshly ground black pepper is gonna add just
that really great peppery flavor,
whereas pre-ground it's just not the same.
I know this looks like a lot but to really make sure
that the roast is fully flavored from the inside out
you need to be generous with your seasoning.
Your gonna put it into a rimmed baking sheet.
The rimmed baking sheet is just gonna prevent
any juices that might float out.
It's gonna keep everything contained.
Transfer to the fridge and let it sit uncovered overnight.
If you don't have time to let it sit overnight,
at least try to do it for two to four hours.
It'll make a big difference in your final prime rib.
Once a prime rib has rested overnight,
you're gonna take the prime rib out of the fridge
and place it on a rack in a roasting pan.
It's really important to let the prime rib
come to room temperature because if you put a cold
piece of meat in a hot oven it's gonna bring down
the temperature of the oven and therefore result
in an uneven cook.
Some people cover their prime rib with butter
or other herbs and seasonings,
while it does add flavor it's kind of too overpowering.
This is such a delicate, beautiful piece of meat
that's inherently really fatty,
so adding more fat to it makes it really intense.
Adding other seasonings or other herbs,
you can do it but you really don't need it.
And be conscious that adding some of those things
might burn in the oven.
So that's really it, now we're ready to roast.
So the trick to getting that beautiful crispy exterior
is to start in a really hot oven,
we're gonna start at 450 degrees for 30 minutes.
Then reduce the temperature to 325
and roast for 11 to 12 minutes per pound.
Every roast is gonna be a different weight
and therefore cook for a different amount of time.
You're spending so much money on this piece of meat
you really want to do it right.
Some people prefer cooking their prime rib low and slow.
We find that by doing this you can get a decent prime rib
but the fat doesn't render in the same way
and you don't get the same crispy exterior.
With a prime rib you definitely want to make sure
that you're not overcooking it.
This is one of those times when a meat thermometer
is absolutely non-negotiable.
When the temperature reaches 120, you want to take it out.
Once a prime rib comes out of the oven,
you're going to cover it with tinfoil
and tent it for about 30 minutes.
The temperatures still gonna rise about 10 degrees
to get you that perfect medium rare roast.
It's also gonna absorb the juices as it's resting.
I know you might want to cook it a bit more
but really trust us, for prime rib,
it's such an expensive beautiful piece of meat,
you don't want to overcook it.
So from here it's pretty easy,
you're gonna transfer the prime rib to a cutting board
to start carving it.
You can also save all those amazing juices
from the roasting pan to make an au jus
to top your prime rib with, if you want.
So now we're gonna begin carving.
First you want to snip off the strings
that are holding the bones back.
So because we have the butcher tie back the ribs,
it's really easy at this point to remove it.
So now just lift the bones right off the roast.
It's to much easier than having to carve them
if we'd gotten a bone in roast.
Typically prime rib slices are pretty thick.
It's such a tender piece of meat
that if you do really thin slices,
it's just gonna fall apart.
It's also the holidays, I mean, if there was ever a time
to treat yourself this would be it.
When you cut into the roast, the center should be pink,
the exterior should have that beautiful crackly skin
and the fat should be rendered.
That's a sign of a great prime rib.
Oh, look at that stunning prime rib.
Prime rib is typically served with an au jus
or a horseradish cream, whichever you choose
you can't go wrong.
Prime rib is deceptively simple.
Your friends and family are gonna be really impressed
and think you've been in the kitchen working hard all day
on it while in reality, you were just letting it
do it's thing in the oven.
Try it out, let us know what you think.
Happy holidays.
You should honestly make the prime rib just
for the fatty bits because they're so good.
It's like meat candy, it's meat candy.
Happy holidays.
(laughs)