The Prime Rib Experience!

This Christmas holiday I went all out with my dinner meal. I made Prime Rib! At first I was scared of such quality piece of meat. I was scared to ruin it. You would cry if you did. To my surprise after I prepared it the meat was perfect! Keep reading to see how I made this beautiful succulent piece of meat.

The Prime Rib Experience! 

When most think of Prime Rib it is usually for holiday or a fancy dinner party. This meat comes in three ways. Prime which is the best and more expensive part of the meat.Then their is the rib roast that comes in either choice or select. These cuts are good but you must be careful with it due to the quality of the meat.

Picking the Prime Rib

When I picked my Prime Rib I checked for marbling, fat content, and freshness. The marbling of the meat tells you it’s quality, the fatness of the meat let’s you know how juicy it will be, and the freshness is self explanatory. After picking my Prime Rib I had the butcher remove the rib bone then with butchers twine tie it back on.

Why you ask? It makes it easier to carve the Prime rib when the bones are removed. When you have the butcher tie the bones back on it gives the roast a better flavor.

Preparing for the Roasting

Preheat oven to 450 Degrees

Preparing the Prime Rib for roasting is not as complicated as you think. You need to take the chill out of the meat. Allow the roast to sit on the counter for 6-8 hours. The roast must come up to room temp to be cooked properly. Then you need to make your rub.

Make an herb butter of your choice. Herb butter is basically taking room temperature butter and mixing it with dried herbs. Once your roast has rested to room temp take a brush and rub the herb butter on all areas of the roast. Once covered with herb butter then salt generously. Use kosher salt when salting the meat. Once the roast is salted now it is time for the oven.

Sear Time Bitches!

Place the roast in the oven. Allow meat to sear for calculated minutes. Take the weight of the roast and multiple by 5. Whatever the number sear for that long. Set your kitchen timer for sear time. At this point you want to prepare your meat thermometer. Once the roast is done searing remove from the oven and stick the meat temp tool in the middle of the meat.

The best thermometers to use are the ones with the heat resistant cords. Very cheap at Ikea. This way while your meat is cooking you can keep an eye on the internal temp. Shoot the oven down to 350 degrees, place the prime rib back in and watch the thermometer rise.

How do You Like Your Prime Rib?

Rare- 120-125 Degrees

(remove roast at 110 degrees allow meat to rest with loose foil for 30 minutes until internal temp goes to 120 Degrees)

Medium Rare (BEST RESULTS) 130-135 Degrees

(remove roast at 120 Degrees allow meat to rest with loose foil for 30 minutes until internal temp is 130 Degrees.)

Well Done 140-145 Degrees

(remove roast at 135 Degrees and allow meat to rest with loose foil for 30 minutes until internal temp 140 degrees.)

I baked some loaded potatoes and string beans. This dish would wow any guest and is truly a treat. The meat will be so good it can be eaten cold.

Happy roasting!

P.S. Don’t Throw those Rib Bones Away! You can throw them back in the oven put BBQ sauce on them and eat them! Waste Nothing People!