How to Make the Perfect Prime Rib

Photo via Flickr member thedelicious

While growing up, there were some families in my community who would regularly kick back on Sundays with a late afternoon meal of luxuriant prime rib, an impressive cut of beef roasted in its own juices for an unctuous flavor. My family was not one of them: we just ate a regular, comparatively boring dinner to cap out the week. Don’t get me wrong: I don’t blame my parents for denying me this pleasure. I grew up all right. But in my adult life, the ability to mark special occasions with prime rib is something that I value: it tastes like nostalgia, and I can almost taste the memory of family and friend-filled meals past and future.

What is prime rib?

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What exactly is prime rib? Is it a cut, or a preparation?

What we call “prime rib” refers foremost to the preparation of a beef rib primal cut. There are nine “primal cuts” of beef–these are the primary cuts of meat separated from the carcass during the butchering–like the primary colors, these are the cuts from which a whole spectrum of beef cuts and dishes will begin.

The term “prime rib” seems to denote premium quality, but the name doesn’t necessarily refer to the quality of the cut. The USDA requires a cut to be officially graded “prime” before being so labeled, so you’ll often see it called other things at the supermarket, such as “bone-In Rib roast” or just “rib roast”, though once cooked, most will refer to the dish as “prime rib”.

While a classic prime rib is most often roasted “standing”, with the rib bones keeping the meat upright so it does not make contact with the pan, it can still be made without the bones and is often referred to by the same name. Technically the boneless version is a rib-eye roast, but anecdotally, I feel that more people tend to still call it prime rib.

Beautiful examples of prime rib

Prime rib has a reputation as a Sunday supper or Christmas dinner, but it’s not limited to just holidays and special occasions. This substantial cut of beef can be prepared and eaten in a variety of delicious ways. Here are some inspiring examples of ways to enjoy prime rib:

Photo via Flickr member thedelicious

Celebrity chef Thomas Keller advocates a fascinating and highly delicious method of making prime rib…using a blowtorch. Sound dangerous? Perhaps. But you will be rewarded with a juicy cut of meat with a perfectly charred exterior.

Photo via Flickr member edsel

Smoking prime rib is a long process, but it will result in a rich, unctuous flavor. Serve it with some vegetables on the side, and boom, you’ve got yourself a satisfying meal.

Photo via Flickr member arndog

Got leftovers? Here are four small words that might just change your world for the better: Prime rib fried rice.

Getting started with prime rib

If you’re just getting started, prime rib can seem intimidating. Let’s break it down into manageable portions.

Buying prime rib

When you go to the supermarket, you might not see “prime rib”. It may be labeled “standing rib roast”, “bone-in rib roast”, or just “rib roast”. Whether at the market or going to a butcher, if you ask about prime rib, they should be able to point you in the right direction.

Which ribs to go for

The whole beef cut for making prime rib consists of ribs 6 through 12, but you won’t always buy the entire unit unless you’re feeding a crowd. Some butchers will suggest that you go for the “first cut” or “loin end”, where the ribs are smaller and there’s more meat as opposed to bone.

Fat

Some rib roasts are sold with a thick cap of fat on top of the meat; some are trimmed. If you want to remove or cut down on the fat, your butcher should be able to do this for you with ease. Leaving a little bit of fat on the meat can help with the flavor, but too much fat can make it hard to cut.

Bones

Bones add flavor, but they can make the meat very difficult to cut. You can ask the butcher to remove the top end of the bones, but to tie them back on the roast, so that they can be present during the cooking but easily removed for easy cutting once roasted.

Safety note

If in the supermarket, always check the date on the meat. If it looks dried or brown at all, choose another. It should look red and juicy.

Ingredients and tools

Photo via flickr member thedelicious

I suggest you keep it simple to start. The key tools you’ll need to make prime rib are as follows:

• A roasting pan with high walls so that you can easily reach in for juice to baste the roast while you cook, without liquid sloshing over the side.
• A meat thermometer, preferably instant-read, so you can determine doneness.
• A carving knife, for serving.

As for ingredients, you can make it as complex or as easy as you like. I personally prefer keeping it simple, perhaps adding some spices on top of the roast but mainly just letting the meat do its thing.

Prepping the meat

Let’s talk about prepping the meat for cooking.

Temperature

Bring the roast to room temperature before cooking. If you’ve had it in the refrigerator, let it sit at room temperature for 2-4 hours to come to room temperature (longer for larger roasts). By doing this, you’ll ensure that your roast will cook evenly. If it is still cold in the center, it will take longer to bring to a safe temperature for consumption, and the exterior may overcook.

Photo via Flickr member dottorpeni

What about dry aged meat?

Dry aging will impart a fantastic flavor and texture on your rib roast. By aging it in this way, it allows the enzymes to break down some of the protein in your meat.

Unless you’re experienced with dry aging at home, it might not be the best method for making your first prime rib; I’d suggest mastering the cooking and then upgrading to dry aged meat. Dry aging at home takes time and purchasing dry aged meat can be expensive.

To salt or not?

Some people like to salt their meat before cooking. I generally am one of them, but not in the case of prime rib–it just dries it out too much. I suggest salting the meat after cooking rather than before, to taste. Herbs and spices are fine on top of the roast, though.

Making prime rib

Photo via flickr member jseita

Ingredients:

Prime Rib Roast, at room temperature

2 tablespoons butter or lard, room temperature

Herbs or spices, to taste

1. Preheat the oven to 450 degrees F.
2. Wash and completely pat dry the rib roast with paper towels. Smear the exposed cut ends with butter or lard.
3. If desired, you can add herbs to the top of the roast. I find that salt results in dryness, so I suggest salting the meat after cooking rather than before.
4. Place the roast with the ribs aligned downward in a deep metal roasting pan. If you have had the bones removed, you can use a metal rack; otherwise, the ribs act as a rack.
5. Sear the roast for 15 minutes in the hot oven, and then reduce the temperature to 325 degrees F for the remainder of the baking time, which may be close to 3 hours total. Every half hour or so, baste the exposed ends (the ones you buttered) with the fat from the roasting pan. This is easier with a bone-in roast.
6. After the bake time has totaled about 2 hours (including the searing time), check the internal temperature with an instant-read meat thermometer.
7. Insert the thermometer in the thickest part of the cut, not on fat or bone. You’re looking for an internal temperature of 130-135 F for medium rare. My advice is that you take the roast out of the oven at 125 degrees or so, because the temperature will elevate about 5 degrees after being removed from the oven.
8. Let the roast rest, covered with foil, for 15 to 20 minutes before serving to let the temperature even out and the retain moisture.

Have you ever made prime rib before?