How To Roast The Perfect Prime Rib Of Beef
By jenubouka
Secret Diary Of A Chef
What makes a perfect prime rib of beef and furthermore how do you cook the perfect beef roast? Culinary experts will gather and debate this query, deciphering whether prime grade is necessary, yet they will never really show and tell their secrets to one another because roasting the perfect prime rib of beef is an art of technique and patience.
This year I am thankful I do not have to bear the duty of long and strenuous days hovering over my roasts during the holiday season. Roast beef is the prime attraction for most high end restaurants, we can pump out over 200 pounds of beef a night, serving on average 450-1500 guests every night in December, that's about 50,000 people and over 5000 pounds of beef in less than 30 days. Anyone in the culinary arts can relate to the dreaded holiday season. From the beginning of November to the day before Christmas the culinary team is busting some serious ass, working at least 12 hour days preparing for large holiday parties for Thanksgiving and holiday parties all through the month of December.
So when I say I can cook a perfect prime rib, just ask the 1 million guests I have served for the past ten years, yeah, it averages out to almost a million people and that is just for one month. Most chefs have their specialty or certain knack they are known for, and that is always the first question I am asked: What's your specialty? Folks let me tell something, in order to accommodate over 1000 people on a daily basis day in and day out, everything better be the answer.
The Higher Grade The Better Flavor
The first thing to consider when you decide to prepare a beef roast is the grade of beef, that is why it is referred to as a prime rib roast, not select rib roast or choice rib roast. In another sense of terms prime rib is also describing the "primal" section of the cow, although you will need to specify your preferred type of grade when purchasing the roast. Standing rib roast is a similar term that is used when referring to a bone in rib roast, meaning the beef stands on its own and is normally cooked with the bones on the bottom and the flesh, including the fat cap, facing upwards. If you were to cut this raw, then you would have bone in rib steaks.
The cost is higher per the choice of grade, remember you get what you pay for. A prime grade of beef will not and should not be bothered with much fuss when it comes to seasoning. If you are paying 12 bucks a pound for prime grade it better be the beefy flavor you desire not the excess of seasoning that many recipes for beef roast instruct a cook to follow. Keep in mind you may have to hit up your butcher a week in advance, especially during the holidays for the perfect cut of rib roast, or your local grocer because of the high price of prime grade most grocers do not have much or any right on hand.
Preparing Prime Rib Of Beef
The secret to the perfect medium rare roast is in the off cooking period. This preparation will require all of your oven space for at least 6 hours right up to the time of serving so if you have other dishes that need some oven time then plan accordingly. What I do when I am at home is make all my "oven" dishes the day before and while the beef is resting I flash the dishes in the oven to re heat. Believe me, no one will notice a re heat, half of the food you consume in a restaurant including prime rib falls under the heat to eat category.
You can ask your grocer or butcher to twine or tie the roast for you, although when using a bone in standing rib roast I don't see a need for it.
Simple Recipe For Prime Rib Roast Of Beef
You will need to start a day in advance, for this simple recipe, you want the simple seasoning to penetrate through the fat and into the meat.
For every 5 lbs of Roast:
1/4 Cup Kosher salt
Fresh ground pepper
3 Tbs. granulated garlic
3 Tbs. granulated onion
3 Tbs. Dark brown sugar
1 Tbs. smoked paprika
Worcestershire sauce
Position the roast on a roasting rack in the roasting dish you will be using to cook the beef.
Combine the salt, garlic, onion, paprika, and brown sugar, mix till incorporated
Shake the Worcestershire sauce liberally over roast, then using a pepper grind, generously grind fresh pepper over the roast.
Place the roast, uncovered back in to the fridge for about 30 minutes to allow the pepper and sauce to set.
Pull the roast out and rub the salt mixture all over the roast, cover with plastic wrap and allow the roast to sit over night.
**Pull the roast out of the fridge 2 hours before and allow the meat to come to room temperature. This is key to achieve a consistent internal temp with the cooking method.
Heat oven to 375 F, and place roast in oven and roast for one hour, do not open the oven door!
Next turn off the oven and let the roast sit in the oven, never, never opening the door.
Allow the roast to "cook" for about 4 hours, then 55 minutes to meal time turn the oven back on to 350 F, and "reheat" the roast till the internal temperature is 145 degrees, about 45 minutes. Take the roast out of the oven, (at this time place your oven dishes in), cover roast with tin foil and allow the meat to rest for about 20 minutes.
If you prefer your beef a little more done in the center then add 15 to 20 minutes extra roasting time when first place it in the oven. Another option is to make some au jus and dip the slice of beef in the simmering jus until done to you liking.
The science or purpose behind this method is simple. Allowing your roast to reach room temp, or 70 F, the placing in the oven at 375 F will create a beautiful color and seal in the flavor. An hour is the time needed to "activate" the protein cells with the heating element. Remember you want a roast with an internal temp of 145 F and you oven is operation at 375 F. So when you turn off your oven you create a subtle dry heat that allows the beef to continue to cook in a safe environment. The oven will gradually lower its initial heat temp, yet still cook the beef to a perfect medium rare. The term is slow and low. When you kick the oven back on to 350 F after 4 hours, you then "waken" the flesh thus finishing the cooking process.
The juices that have collected during the cooking process is a great base for an awesome Au jus, not much is really needed, although you can reduce some merlot, making sure to burn the alcohol off, add you juices and some high end beef base to dip your perfect prime rib.
For the best beef ribs, reserve some meat with the bones intact. Fire up your grill, you won't care that it it freezing out, and place your ribs on the grill to heat up. I think this is the best reward for the cook, think about it, the rib meat on the bone has been well seasoned, slow roasted, then gifted with the smokey flavors of the outdoor grill, don't share, just eat.
Comments
This sounds like a wonderful change from turkey and ham. We do have a relative who makes prime rib for holiday dinners, but she screws it up every time and overcooks it. I think her biggest problem is cooking it in a huge, dated crockpot. It is so old that it looks like an iron lung. That is my biggest nightmare. I am afraid of my prime rib turning out like hers. Recipe wonderfully written. Voted up, bookmarked and all that!
Costco is a great place to get a rib roast, the meat is all trimmed and ready to go, and the price is great. In a pinch I have had to buy out their entire stock.
For this particular cooking method, some of the best flavor is in the fat cap and when dealing with a prime grade there is a considerable amount of meat too. I prefer to leave the cap for a true prime rib roast. If the cap is removed, it can be known as the eye of round roast.
It is tradition in my circle to prepare rib roast for Xmas. The particular cut cooks best in a dry heat environment versus braising like in a crock pot. The fat content in the beef acts like a self baster in a way, and the protein will not be overworked by steam.
There is really nothing to this, except if you like to peek in the oven, you will need to refrain as well as your guest. Bright yellow caution tape seems to do the trick.
It just so happen that the family cook roast beef along with pork and turkey on Christmas so I'll be posting this timely and tasty link to my moms
to Mom's Facebook wall..Thanks Jen.;-))
MMM great article!
Why thank you Ace! I hope you enjoy, and remember no opening the oven!!
Hey there acaetnna,
Thanks for stopping by and reading.
Yum! What time are you serving? I'll bring the red. I'd be willing to do the grill duty. :)
Love the bit above about no peeking, I can picture some of that plastic cordon tape the cops use, except this would say, "Chef Line. Do Not Cross". Maybe some small type too, warning of the risk of injury, and mentioning knives..
7pm :)
Thank you wol, and you are so right about the "chef caution tape" It kills me when the kitchen domestic or professional becomes flooded with gawkers. I have burned, cut, and shoved those who have crossed into my domain.
I would have a hard time when it comes to "not peeking," Ah, to get a whiff of that prime rib. I would need to be banned from my own kitchen!
I am with you Arlene the smell with drive anyone crazy to peek, I tend to stare through my little window oven and just watch the beast cook.
As an amateur,non-professional chef, and someone who loves the taste and texture of well prepared beef. This hub provides such great information, especially for the average cook. I love the technique used as well as the seasoning. I'll have to give this a try as I picked up a six rib standing roast for the New Year's feastivities.
my mouth is watering!!
THIS hub just determined what is on my menu in two weeks, when my in-laws are coming over...
THANKS!
Chris
Yum Dave!!
What a generous meal to offer, this beast is sure to make a lasting impression on your guests, I hope you give it a go, and don't forget save the ribs!
Thank you for reading and have a killer party.
Hey ya Chris,
Yes, my mouth was too when I wrote this, I think the hardest part of this recipe is not to open oven door. The roast just does what science and nature intended here. Your in laws will be talking about your awesomeness long after dinner. Be sure to have some meat leftover for sandwiches, the leftover meat is great for prime rib dips, strictly in my opinion.
Happy Holidays.
This sounds a lovely recipe and have boomarked it for later. We do like our turkey and also add a piece of pork, my favourite is boxing day cold mash and pickles.
Merry Christmas
ooh Gloshei that is one of my favorites too! Thanks for stopping by and hope the recipe does well for your next beef roast.
I will let you know when I do it in the New Year.
God bless and Merry Christmas.
I look forward to it!
Merry Christmas to you too!
I look very forward to reading your hub and have a great Christmas as well.
One question what is Kosher salt, I don't think I have heard of that term.
Don't worry it's an age thing hehe
Kosher salt refers to the size of granules the salt is, which kosher salt granules are larger and do not contain any anti caking agents that tend to give a burn after taste to food. Think of it like a less concentrated form of salt the larger granules evaporate quickly and will disperse proper allotment of the sodium, which in turn breaks down the protein cells of the meat creating a tender moist texture.
You can find kosher salt next to the table salt and it usually comes in a 3lb box though some stores carry a smaller container.
Hope this helps:)
Thanks I went shopping this morning anfd picked some up, good job I read your reply first.
Great help.
Right on Gloshei!!
You are on your way to being a culinary super star with this, I use it in place of regular salt when cooking, and only use table salt for my baking, its a weight and science thing. happy cooking!!
Yum! Your recipe for prime rib of beef sounds awesome. Have you ever tried cooking one on a smoker?
Voted up! Didn't see the "delicious" button. lol
Hi Habee!
I know we need to lobby for that button! Yes I have and wow oh wow, if you have as well then you know how flavorful this is! The rib bone meat is killer with smoking as well.
A fantastic read......
I loved this hub - not only for the great recipe, but for the statistics you gave at the beginning. It's hard to imagine cooking for so many people! You made cooking a prime rib painless. Thanks!
Oh Thanks bizzymom, that does mean a lot! When I was pregnant with my son I could not bear the smell of it, that is for sure. After a while, you just get into a rhythm of it, a little timer in your head just knows when it is ready.
My mouth is watering. Thank you so much for your great ideas. I saved this Hub so I can refer to it when I cook my next roast.
Why thank you Mary! This method works great on other roasts as well, I just tried it on a chuck roast. I hear you on the watering part, every time I look at the hub my tummy grumbles for some beef. Take care!
Lucky for me, I grew up with Alberta Prime Rib and a chef for a father!! :) This was one of his many signature dishes. Again, luckily, he taught me the secret to his prime rib. As you can imagine, it is never the same as the original chef's, so when I go home, it's a real treat when he makes me beautiful and perfect prime rib roast. :D I'll be trying your method with my prime rib this week (I actually do this for another cut of roast as it is lean and this method creates a tender and juicy roast).
Thank you for sharing your secret!
Hi Beth!
Oh, I hope the recipe is perfect for you! How lucky to have a family member in the culinary arts; it's like your 1-800 hotline at times. I do get calls from friends and family with the beginning phrase "how do you" Keep me posted on how it turns out! Thank you for your comment, take care.
Paul Edmondson 5 months ago
I love roast beef. I like the sound of your recipe. How do you handle the fat cap. Also, Costco has prime rim right now at a great price:)