Let me demonstrate how to roast a perfect prime rib using a tried-and-true technique called the reverse sear, as seen on Serious Eats.
There is nothing better than perfectly cooked prime rib because it is thick, juicy, and melt-in-your-mouth tender.
How would you like your steak, sir? If you had asked me that question ten years ago, when I had just arrived in the U S. , I’d tell you firmly, “Well done. Although we eat a lot of beef in Mongolia, steak isn’t a common food there. And we’re just not accustomed to pink meat. In actuality, I didn’t order medium-rare steaks for at least two years. I met my rancher husband at that time, and he forbade me from ordering well-done (or ruined) steaks.
After eight years, I now prepare medium-rare and occasionally medium-rare steaks for myself. Oh how things change!.
How to buy a standing rib roast
There are two different cuts to choose from when purchasing a prime rib roast. The first is known as the loin end, also known as the “first cut” or the “small end,” and it is situated between the ribs 10 and 12. Because it has a larger rib eye muscle and is less fatty but more tender, this is the cut to choose.
The “second cut” has more muscles, more fatty tissue, and is situated closer to the chuck end. This cut is located from ribs 6-9. Even though it’s still a fantastic roast, this prime rib cut is regarded as less appealing.
I prefer to ask the butcher to separate the bones from the standing rib roast before tying them back together. This makes it much simpler to carve the roast after it has cooked and enables you to season the meat beneath the bones. However, you can still roast the prime rib on the bones because the meat will be protected from overcooking by the bones as it cooks. There are always people who like eating the ribs, and it might also give the meat more flavor.
What temperature should I cook prime rib at?
We cook the roast at 225 degrees F for this slow-roasted prime rib. If you have a convection oven, use 200 degrees F.
Brown the surface just before serving
With the roast in the oven for a long time, the moisture has evaporated from the surface. As a result, making a golden-brown crust is much quicker and more successful. Turn the oven up to 500ºF (260ºC). Although it will take some time, the interval between the final sear and the meat’s rest is ideal.
It’s ready when the fat is crisp and the surface turns a deep brown, which takes 5 to 10 minutes. Keep an eye out for color changes. If you don’t want to wait around for the oven to heat up, you can broil on high. Keep in mind that the broiler elements are very hot and to keep a very close eye on everything!
As soon as the meat has been seared, cut it as closely as you can to the bone’s natural curve to remove it. The roast can now be cut into pieces that are 1/4 inch thick or, for heartier portions, 12 to 3/4 inch thick.
To separate the bones so you can also enjoy them, cut between them. Simply cut the twine from the meat’s connection to the bone if it was there.
The rib roast cut is made from the sixth to the twelfth bone of a cow’s 13 ribs per side. A roast’s weight ranges from 14 to 22 pounds, making it ideal for a large dinner party. However, it is frequently cut in half, weighing between 7 and 11 pounds and 3 to 4 bones per roast, making it more manageable for a small gathering.
Request the first cut or loin end (small end), which is closer to the loin portion, from ribs 10 through 12. A uniform, more tender and leaner rib-eye muscle can be found in this section. From bones 6 to 9, the second cut (large end) is closer to the shoulder and the chuck portion. This section has more muscle variety, connective tissue, and fat. Although it isn’t as uniform, the fat gives it a good flavor.