how to cook prime rib
How to Cook Prime Rib
Cooking prime rib is not as difficult as you may think it is. With some preparation beforehand, you can learn how to cook it easily. All it requires is some of your time and attention.
Prime rib is an expensive item, and several people are intimidated by its size as well, which is why they prefer not to deal with cooking it. However, once the basics of cooking prime rib are mastered, it is not a very challenging job.
Basic Methods to Cook Prime Rib
Knowing and learning the basic methods of cooking prime rib will go a long way in enabling you to cook it perfectly on any special occasion.
- While purchasing a prime rib, remember that one with the ribs attached will have higher value in terms of flavor than a boneless one. In such a case, ensure that the backbone of the rib has been removed, or it will be tiresome to carve the prime rib.
- Prime rib in itself is a quality food item. It, therefore, does not require much seasoning or marinating. Even so, you can use some fresh herbs such as thyme, some lemon, pepper, and garlic to marinate the meat. This is to be wrapped and refrigerated for up to 24 hours before serving. Salt is to be used just before popping the meat into the oven.
- Do not use a very big pan to roast the meat, as the juices that are released from the meat in the process of cooking will evaporate quickly. Also, do not place a covered pan into the oven or add any water to it.
- Use a roasting rack for a boneless roast.
- The best way to cook prime rib is to start the procedure at a high temperature to attain that perfect brown exterior, and after 30-45 minutes, reduce the temperature for the insides to cook well.
- Using a thermometer will guarantee the perfect prime rib. The thermometer is to be placed right in the middle of the rib, not touching the rib or the pan. This will provide a precise reading. Expect the temperature of the roast to increase by at least 5 degrees after removing it from the oven. Let it stay for about 15-20 minutes to allow the juices to flow all over, specially to the center.
- 10 garlic cloves (minced)
- 2 tsp. dried thyme
- 2 tbsp. olive oil
- 2 tsp. ground black pepper
- 2 tsp. salt
- 1 (10 pound) prime rib roast
- Begin by placing that part of the roast that has most of the fat, upwards in a roasting pan.
- Mix together the remaining ingredients and brush the mixture over the fatty layer of the roast. Allow it to marinate for 1 hour until it reaches room temperature.
- In an oven preheated to 500 °F or 260 °C, bake the roast for 20 minutes. For another 60-75 minutes, continue roasting the meat, but at a reduced temperature of 325 °F or 165 °C. For medium rare, maintain the internal temperature of the roast at 145 °F or 53 °C.
- You may begin carving 15 minutes after the roast has been brought out of the oven.
- 5 tbsp. garlic/vegetable/olive oil
- 5 tbsp. red wine vinegar
- ½ tsp. onion powder
- 1 tsp. cayenne pepper
- 1 tsp. freshly ground white pepper
- 1 tsp. freshly ground black pepper
- 3 tbsp. salt
- 2 tbsp. granulated garlic
- Olive oil - To brush the grill
- Preheat the outdoor grill with oak wood to medium heat.
- Mix together the ingredients of the basting sauce in a bowl. In another bowl, mix together all the ingredients of the seasoning salt.
- Baste the chops on both sides with the sauce. Oil the grill with olive oil, and place the chops on the grill.
- Sprinkle some seasoning salt on the top of the chops while cooking.
- Turn the chops over before they lose their juices in the process of cooking. Baste the chops with the sauce and sprinkle some seasoning salt every time they are turned over, with a minimum of 4 times per side.
- You may continue until the chops are ready to your preference.
- ½ cup olive oil
- 3 tbsp. Dijon Mustard
- 20 garlic cloves (peeled)
- 3 tbsp. fresh thyme leaves (chopped)
- Salt and freshly ground black pepper to taste
- 3 (2-2½" thick) rib-eye steaks
- 2 cups Parmesan (finely grated)
- Gray salt
- Olive oil
- Heat a pan over medium heat before tossing in the garlic and olive oil.
- Cook the garlic cloves for about 5-10 minutes until brown.
- Strain the cloves and allow them to cool; mash them thereafter.
- Add in the Dijon mustard and the thyme leaves to the garlic paste.
- Season with salt and pepper as per your taste.
- Preheat the oven to 450 °F. Simultaneously, preheat a stove top grill pan.
- Cover the steaks thoroughly with salt and pepper. After pouring a few drops of olive oil on both sides, place them on the grill. Allow them to cook for 5 minutes on either side until brown.
- Remove the steaks from the grill and place them in a roasting pan.
- Coat the tops generously with the garlic-mustard dressing followed by Parmesan cheese.
- Cook in the oven for about 9 minutes.
- Remove them from the oven and allow them to rest for 15 minutes before slicing.