How to Cook Prime Rib

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How to Cook Prime Rib

Cooking a prime rib is not as easy as people may think. There are many things to consider. First and foremost, the cut of the meat. What does that mean? USDA Prime rib. Top of the line. A little marbling never hurt anyone. Sure it does nothing for the waistline, but we are talking about Prime Rib and that’s where most of the flavor comes from. When buying Prime rib at a butcher shop, they will already have most of the marbling off the bone. However, sometimes you may need to clean a little closer to the bone in order to string the bone to the meat.

When buying from a butcher, always get at least 4 pieces together. However, when cooking the meat, it’s always best when you have more. You can always save the other 2 pieces for another meal. The meat seems to cook better when there is more of it. This may be due to the fact that there is more marbling to add to the flavor of the Prime Rib.

Things you will need to cook prime beef:

  • Cooking twine
  • Pepper
  • White wine
  • Garlic
  • Rock Salt
  • Meat Thermometer

Preparing your Prime Rib

Once you have cleaned your Prime Rib as suggested above, wrap your meat with twine from the chinbone back in order to keep the meat part of the Prime rib contained. Now place the Prime Rib in an oven pan and use a spray bottle containing half water and half Balsamic vinegar. Let that sit for about 20 minutes. Now sprinkle the rock salt all around your bone and fatty area of the beef. DO NOT SPRINKLE THE RED MEAT. Remember that if you use salt on beef before cooking it, the meat becomes tough to eat. Therefore, try to keep the salt incrustation to the bone side where the fat and bones are. Now, do the same with your pepper. Remember that you want these seasonings to encrust and cake themselves around your beef. Some people like using other seasonings such as leaf basil or maybe some thyme. If you want to add things, do it now, before you put the meat in the oven. Now that you have added all the seasoning and have waited about 20-30 minutes, it’s time to turn your oven on and preheat it to 500°F. (some ovens will only get as hot as 450°F.)

Cooking instructions:

Place your prime rib in the oven (Bone and fat side down) and let it cook for about 15 minutes in the high temperature. Try not to open the oven since you want the heat to get deep into the meat. Many people will open the oven to baste the meat and look at it. DON’T do that; it will be ready soon enough. Now reduce your oven temperature down to 400 °F for about 15 to 20 minutes per pound. Once you have approximated how may hours per pound, check your meat by inserting your thermometer into the meat side. It should read 125°F for rare meat (most like it that way, however most are also a little leery about eating raw meat, therefore this is entirely up to you) or 135°F for medium. Once you have acquired the desired cooking temperature, take the meat out. Now for making the gravy.

Making au jus

Take some of the fat drippings from your pan and pour some of it (about half) into a saucepan. Turn the heat on and let this reduce (evaporate) half way. Add a splash of White wine and let that reduce. Once this mixture has reduced itself, it will thicken. Some people use a tablespoon of butter to bring the wine and beef drippings together. Others like using flour. Butter does the same thing that flour does. A lot of arm muscle is needed, since you will be whisking the entire time. One last thing. A nice bottle of red wine is a great accompaniment for this delicious Prime Rib of Beef.