Best Prime Rib Recipe – How to Cook Prime Rib

Best Prime Rib Recipe – How to Cook Prime Rib

I’m not sure there’s anything more special for Christmas dinner than a beautiful, perfectly cooked piece of roast beef. This is my version of prime rib, which is good the next day, sliced ​​cold straight from the fridge, and served warm on a plate with potatoes, mushrooms and Brussels sprouts. This was the menu I made for the Christmas special on Food Network and it’s the menu I’ll be making again this year.

Prime rib looks impressive and that’s because it is He is Awesome. But in this case, liking doesn’t necessarily mean it’s complicated or difficult. All you need when grilling a nice piece of beef is a trusty meat thermometer: it’s your best insurance against overcooking it… a tragedy of epic proportions. Here’s how I do it:

What’s the secret to making the perfect prime rib?

Use a meat thermometer! Please, I beg you. Don’t try to prepare this prime rib without a meat thermometer. They are inexpensive and you can find one at almost any grocery store. It’s key to success, because cooking times can vary greatly. And overcooked prime rib is sad. very sad. Also be sure to take the meat out of the refrigerator 30 minutes to an hour before you plan to cook it. This will help the food cook more evenly.

How long does it take to cook prime rib?

It depends on several factors: the first is the size of your prime rib. The second is how rare or how well you like your meat. I prefer my prime rib really rare, so it takes about an hour to an hour and a half for my 14-pound roast that I cut in half. (This doesn’t include break time. Take about 20 minutes for this.) But if you want to get more done, you’ll need to budget for more time. Again, a meat thermometer is essential.

What temperature should prime rib be cooked to?

Prime rib is best cooked to rare or medium rare, so aim for around 120 to 125 degrees. 125 to 130 degrees will get you to medium doneness. Don’t exceed that or it will end up dry and stiff. I’ll say it again: a meat thermometer is your best friend!

Is prime rib different from ribeye?

Yes…well, sort of. They both come from the same cut, but the difference between prime rib and ribeye is how they are butchered. Prime rib means a whole roasted rib, like what is cooked here. Ribeye is the part of this roast that is cut like an individual steak before being cooked.

What can you do with leftover prime rib?

A Christmas roast like this works great in many other dishes. Thinly slice the meat for roast beef sandwiches, then cube it and make a beef stew or meat pie, or use it in beef stroganoff.


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(Note: The photos below are from two different prime ribs I’ve made over the past couple of months. Don’t get confused if you see different pans/different cuts of meat!)

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I start with a whole rib (boneless or boneless), sometimes called a sirloin, that weighs about 13-14 pounds. If you slice it, you’ll get a batch of boneless ribeye steaks. (And the price reflects this. Wow.)

Notice that I’m going to cut this piece of meat in half and grill it into two pieces. If you don’t have a large crowd to feed, you can easily buy half that amount!

Either way, prime rib is expensive…which is why it’s usually reserved for holidays or other special occasions.

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I don’t have many step-by-step pictures for this, so here’s the final picture of my salt crust. I just combined kosher salt, tri-color ground peppercorns (put them in a Ziploc bag and beat them with a rolling pin), lots of minced garlic, and a bunch of rosemary leaves and thyme leaves. This is not a hard, cracked salt crust. It’s a lovely, delicious light layer of flavor. I absolutely love it.

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I made prime rib again for a dinner party a few weeks ago, and chopped up the rosemary and thyme instead of leaving the leaves whole. I didn’t like it very much; It was missing the original “evergreen in the snow” look.

Live and learn.

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Start by heating a heavy iron skillet over very high heat. Also known as high temperature. Ha. Drizzle a large amount of olive oil…

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Brown each piece of meat on both sides, about 3 minutes per side.

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Once the meat is cooked, transfer it to a roasting tray, fat side up. Pour half of the salt mixture over the entire face, and let it spread to the sides a little. Repeat with the other half of the meat.

Place the meat in a preheated oven at 500 degrees and grill it for 20 to 25 minutes. This will start the cooking process and ensure that the prime rib will have a nice, juicy color.

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After that time, reduce the heat to 300 degrees and insert a meat thermometer so the probe inserts directly into the middle of the meat. Continue grilling the meat for an additional 25 to 30 minutes for rare… and longer for medium rare. Just keep an eye on the thermometer and remove it when the temperature is 5 to 10 degrees before your desired temperature, because it will continue to cook after you take it out of the oven.

Update: Be prepared to roast the meat for 30+ minutes until cooked to your liking. (We love our rare ones very, very much!) Just watch the meat thermometer.

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Remove the meat from the pan and leave it covered with aluminum foil on a cutting board for at least 20 minutes. (Never cut roast beef right out of the oven! This is against the law.)

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It’s very medium rare and it’s on the verge of getting too cooked for me. But it’s perfect for a crowd!

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Mmmmm. Pretty e-ful. And again, if I were only serving my family (as you’ll notice if you watch the Christmas special) I would go much rarer than this.

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Now this? This has also been done. It’s still delicious, of course, but there’s not enough red. I will think about this method. There’s a little bit of pink, but not enough to count. (Note that this makes thinly sliced ​​roast beef delicious for sandwiches later.)

(Though again…my beef tolerance is a little skewed considering I live among ranchers.)

Just remember to watch your meat thermometer! Again, it’s your best friend.

Tomorrow: potatoes!

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