This is Kathleen Raskin of Las Vegas, welcoming you once again to Kathey Jo’s Kitchen. The beauty of prime rib is that it’s easily one of the simplest dishes you can make. It’s one of our personal favorites at Kathey Jo’s Kitchen, and today, I’m going to be sharing a few tips on how to improve and streamline your process to ensure you get the best bang for your beef. Prime rib is a tender, extraordinarily juicy cut of beef with a bold flavor that needs no dressing up, although dressing up is what makes the final product a delicious experience. Beginning hobby chefs find it’s as simple as all that, and experienced chefs depend on it as a staple of their menus. Do you have any ideas to share that I might’ve missed? Share it with your fellow Kathey Jo’s Kitchen readers.
All Things Are Ready, If Our Mind Be So
Buying meat is an art in and of itself. When a meat is graded “prime,” it means you should be looking for rib roast, eye of the rib roast (boneless), or standing rib roast (bone-in) at your grocery store. Boneless will be easier to carve, but bone-in means more flavor. You should be purchasing 6 ounces per adult.
Prepare a rub to bring out the flavor. I like Dijon mustard, garlic, fresh herbs, lemon zest, and pepper. Wrap tightly with plastic for up to 24 hours in advance. Another consideration is making tiny slits in the roast and inserting cloves of garlic. Don’t salt the roast until right before cooking.
No One Who Cooks, Cooks Alone
Always select a pan that’s larger than the roast. You don’t want the juices to evaporate during cooking. Don’t add water. Don’t cover it. Boneless roasts work best on roasting racks; bone-in roasts serve as their own racks. Make sure the fatty side is facing up, because the meat will baste itself.
At 325° F (165° C), the meat will take about 17 to 20 minutes per pound, which means less shrinkage. At 450° F (235° C) for the first 30 minutes and then reduce the temperature to 325° F (165° C), allow about 13 to 15 minutes per pound for a flavorful, brown exterior. If you want a little of both, start high to sear the outside, then turn down the oven after 30 to 45 minutes to finish. You should aim for a medium rare or medium temperature. Let the roast stand for 15 or 20 minutes before carving to let the juices return to the center.
