- Well, we've done prime rib all different ways
here in the Test Kitchen.
We've done it traditionally, with just salt and pepper.
We've taken it outside in the Big Green Egg
and done a reverse sear on it.
We've even done it sous-vide technique,
in a vacuum seal.
But today we're gonna do a traditional
but bold on the rub on it,
so we're gonna do a robust rib roast,
so stick around.
It's gonna be a good one.
Also, you don't wanna miss the slicing technique
at the end, so stay tuned.
(upbeat electronic music)
The technique we're doing today is roasting,
specifically, we're doing a prime rib
with a really bold rub that goes perfectly
with such a rich cut of meat.
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All right, let's get into it and talk
about this amazing cut of meat.
It's a rib roast, so that means it is
a ribeye in a large portion for two or more,
so that makes it a roast.
This is, specifically, a three-bone rib roast
from a full seven-bone.
That's how big it comes, so it would come
about this big and it's cut roughly in half.
So it weighs about six pounds,
which is kinda perfect for the amount
of people I wanna serve.
Let's talk a little bit more about prime rib
and what that means.
Prime rib just means a rib roast
that we put in the oven, and some people
would get more technical and say
that it would have to be bone-attached to be a prime rib,
but that's really a standing rib roast,
meaning it has bones attached to it
which there are three here.
That is a standing rib roast.
Boneless or bone-in, both eat fantastic.
It's a wonderful experience either way.
Some purists would also say that you have
to have the bones attached for it to be
even a better experience.
I don't necessarily think so.
I just like to eat those back ribs separately anyway,
so I might as well cook 'em.
So let's talk about marbling.
Let's get you a good view of that marbling right there.
So the little white flecks within the lean,
that's what you're looking for
and the abundance of that is really what
Certified Angus Beef is all about.
Look for the logo to be sure to get
that consistent every time.
Let me take off these gloves and get a rub ready.
So traditionally, just salt and pepper
is all you need, right?
Coarse salt, fresh-cracked pepper,
we talk about it all the time in the Test Kitchen,
but we're gonna up our game with this rub.
I've got eight ingredients rather than two.
In the whole form of spices, we have coriander,
mustard seed, and caraway.
We have granulated garlic, onion,
a three-pepper melange, and red pepper flakes.
So with the whole ones, the three ones we talked about,
we wanna get those into a coarse form,
so I'm gonna put 'em in a Ziploc bag here,
so these three all going into a Ziploc,
and the reason I'm gonna do that
is I wanna crush 'em.
I just want 'em to be fresh-cracked, is the idea.
So it's as simple as putting 'em in a Ziploc bag
and using a meat mallet or a rolling pin, in this case.
Either roll across or smack it a little bit,
and really just to break 'em.
You don't wanna get 'em into a powder form.
That's why I use the granulated garlic and onion,
because a powder form can create more of a paste,
but a coarser grind creates a perfect crust
on the outside.
Then we're gonna combine the other ingredients,
which is the garlic, onion, the pepper melange,
and then red pepper flakes,
which you might be familiar with.
Put all that in and really, that is your rub.
And oh, oh, don't forget the salt.
This is something you could make plenty times ahead
and have this as your signature,
either steak seasoning or on a roast every time.
There you go.
We're ready to rub this down.
So we can put that on all sides of it,
so sometimes it's good to start on the bottom.
You get it rubbed in.
I know I talk about rubbing a roast
right before you go in the oven,
versus spending some time in the refrigerator
with the rub on it.
Good is if you can get the rub on
and put it right into the oven, okay?
You're out of time, you're just gonna put the rub on,
put it right in the oven.
Better is if you can put the rub on
and have it spend about an hour
in the refrigerator wrapped in plastic
to kinda get that flavor in there.
Even better, so the best, being,
is if you can wrap it and leave it overnight
the day before you're gonna roast this.
That's what I suggest.
So I'm gonna put this guy, all rubbed down,
let's assume that we had this then, overnight,
and we're gonna put it in our roasting rack.
So I've got this roasting rack prepared here
where if you can see inside,
did you notice there's something in the bed there?
I put some potatoes and onions.
My idea is that I want those potatoes and onions
to kinda enjoy the ride and get some
of that fat that renders to drip onto them
and become a wonderful side dish
that's perfect to go with this prime rib.
Now that we're ready to roast,
I've got an oven preheated to 450 degrees,
because I wanna get a good sear on the outside
to develop a good crust.
So first step, a 450-degree oven for 15 minutes.
Then we drop the temperature to 325.
Now, for how long, I check my Roast Perfect app, right?
So I key in my scenario, which is a bone-in rib roast.
Weight is six pounds and my degree of doneness choice
is medium rare, but you can key in
your degree of doneness choice
by putting in from rare all the way to well done,
if that's what you'd like,
and by keying in my scenario, I have two hours,
about two hours and 15 minutes at the 325 degrees,
so we'll see you then.
All right, it's had its time in the oven.
During the oven cooking, I did rotate the pan
180 degrees and I also gave those potatoes and onions
a little stir, so that I could get crispiness all around.
So for a six-pound roast, we need to let this rest
about 15 minutes, and you can do that
by tenting it with foil while it's doing that, or not.
That's up to you.
Take a look at this crust.
You can see all those little nubbins
from all of our ingredients we put on there,
so the coriander, the mustard seeds and the caraway,
it's on the crust and we're gonna enjoy that
in each slice.
Let's let it rest and we'll get into it.
Now that it's had time to rest,
we're gonna pull the bones off.
That would be the back ribs right here,
so a standing rib roast, bone attached right here.
We're gonna pull those bones off
and it's really just about putting your knife,
which, by the way, this is a boning knife,
a flexible, six-inch boning knife
that allows me to kinda ride the side
of the bone as it curves.
You can see this, so from the front,
you can see how the knife is kinda riding the side
and then I come across, again,
keeping very close to that bone.
You'll come to a stopping point down here
that you kinda have to notch.
Bones go this way and then you have to notch
a little bit back toward the roast itself
to really free those bones.
So now we're free.
We've got the back ribs separated from the roast.
Back ribs are perfect for people
that like to nibble nibble, right?
So I'm all about taking one of these back ribs
and having that for myself.
We'll give these to our favorite people at the table.
Now carving the prime rib itself,
the boneless part, I switch from the boning knife
to a very sharp carving knife,
whatever sharp knife you have
that's maybe the longest you have.
I cut in about half-inch thick slices for each person.
That's traditional prime rib.
You can slice it thinner for people
and have kind of a shave look going on,
but really, for a traditional prime rib,
about a half-inch thick slice,
just directly going down and you'll view
the beautiful prime rib.
Oh, that looks fantastic.
Again, about a half-inch thick.
Beautiful.
Good crispiness.
You'll see my temp is where I was targeting,
was like medium rare going up to a little bit of medium.
It should be a crowd-pleaser.
You'll see, because we did a traditional technique,
the oven heat makes it more done
on the outside and more done on the ends,
so let your family have the more-done outside pieces
if that's what they want.
All right, so let's put this on a platter
for everyone to enjoy.
And there you have it!
That's how to carve a prime rib.
Not too difficult.
You've got this!
I hope you enjoy this dish with your family and friends.
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