How to Cook Prime Rib
Restaurant Style Prime Rib
Are you wondering how to cook Prime Rib at your very own home to mouth-watering perfection. Well I am going to show you how.
We have been serving Prime Rib in our restaurants for over 20 years. Prime Rib is always a popular choice among our guests simply because it is usually not something you prepare at home.
But, Why? I think you will be happy to see how truly easy it is. I will need to explain a few things before we get going on the recipe so bear with me. I will begin with the different grades and help you choose which will be the best for your prime rib and what to look for when you are purchasing a Rib Roast. Also, I will explain the different temperatures of doneness so you can prepare it just the way you like it.
Prime Rib is a great menu idea for a family gathering or dinner party with some friends, since it is easy to make and easy to serve. You can't go wrong.
Okay, lets get started and learn how to cook Prime Rib.
Photo Credit Stoned Crab
Choice Prime Rib
Grades of Beef
If you have ever been confused about the different grades of beef, hopefully this will clear things up for you.
There are four grades, Prime, Choice, Select and Standard. These grades are labeled by USDA (United States Department of Agriculture) inspectors. Now, how do they assign these beef grades? Well it is all based on the percentage of marbling. The greater the marbling, the higher the grade. Marbling is the swirls of fat in the meat. The best tasting beef will contain the perfect ratio of tenderness and fattiness. You've probably heard about and maybe even tasted Kobe beef. The reason it's so expensive and tastes so good is that it has an unbelievable amount of marbling, so much that it looks like fat with meat swirls.
Prime grade beef is the top of the line and is very expensive and difficult to find. It usually costs 25% more than choice. Prime Beef has extensive marbling is chosen from cattle under 4 years of age. A very small percentage, roughly 2% of all beef sold in the U.S. is labeled as Prime, and most of it goes to fine dining restaurants and butchers.
Choice is next, which is served by most restaurants and you can find it in specialty supermarkets.
Select is below choice which is standard in quality and sold in most supermarkets and is the beef sold to the general consumers. These cattle are under 2 years of age and have little marbling.
Standard is the bottom of the line and will contain barely any marbling. If you see an awesome price at a cheap grocery store or restaurant for Prime Rib, than this is what you are most likely getting.
I recommend getting select or choice, if you can find it. Which ever you get it will be delicious with my recipe, so no worries.
Photo Credit and Reference The Beef Site
Photo Credit Is It Done Yet?
Stop guessing, it's time to get it right. Using an accurate meat thermometer is the only way to ensure you have properly cook your meat. I highly recommend the Splash-Proof Super-Fast Thermapen
It is fast, accurate and a great price. If you do not own a meat thermometer, it is time to invest in one.
Stop the guesswork and use a meat thermometer.
- USDA: n/a
- Professional Kitchens: 115°F
- Bright red and slippery.
- USDA: 145 degrees
- Professional Kitchens: 130°F
- Meat is pink and slightly firmer in texture.
- USDA: 160 degrees
- Professional Kitchens: 140°F
- Meat is slightly pink and even firmer
- USDA: n/a
- Professional Kitchens: 150°F
- Very little traces of pink and very firm.
- USDA: 170 degrees
- Professional Kitchens: 160°F
- No pink and very firm
References: Martha Stewart.com
Splash-Proof Super-Fast Thermapen
This is the meat thermometer you see the professional Chef's on TV use. And once you use one... you will see why.
- 1 (14 pound) prime rib roast
- 2 teaspoons black pepper
- 1 Tbl Kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 Tbl Worcestershire
- Preheat oven to 450 degrees F.
- Place roast on roasting pan; Brush Worcestershire over crowned area of beef. Mix together pepper, salt, onion powder and garlic powder into a small bowl. Rub mixture onto roast.
- Roast in preheated oven at 450 degrees for 15 minutes, reduce heat to 325 degrees and cook until desired doneness; Cook until internal temperature of 130 degrees F for medium-rare; 140 degrees F for medium; or 150 degrees F for well done.
- Allow to roast to rest for 15 minutes before slicing.
Zwilling J.A. Henckels Twin Pro S 10-Inch High Carbon Stainless-Steel Granton Edge Slicer
Ideal for cutting and serving wafer-thin slices of ham and roasts, the 10 inch blade is the perfect size to handle all your needs. The weight of this knife is great and ensures safety and balance. It feels so nice in your hand because the handle is designed for a comfortable grip. The Henckel 10 inch stainless steel slicer is made in Germany and has a lifetime warranty.
Zwilling J.A. Henckels Twin Pro S 10-Inch High Carbon Stainless-Steel Granton Edge Slicer
10-inch Granton edge for thin slicing of roasts Full rat-tail tang for balance and strength Molded Novadur handle for comfort and strength High-carbon stainless-steel blades for easy sharpening Lifetime Warranty
Madeira Provo Teak Edge-Grain Carving Board
Calphalon LRS1805P 16-Inch Roaster with Nonstick Roasting Rack
This is a beauty! This pan is not only great looking but does a superb job roasting your delicious meats. I love this pan for it's perfect results and the easy clean up. The roasting rack is great and is also so easy to clean with its non-stick surface.
16 inch roasting pan provides superb conductivity and even heating throughout 3-ply 18/10 stainless steel surrounds highly conductive full-aluminum core Sturdy, stay-cool handles extend generously high for easy transport Dishwasher-safe; oven/broiler-safe up to 700 degrees F; nonstick cooking rack included Measures approximately 16 by 3-4/5 by 13 inches; limited lifetime warranty
Product Dimensions: 18.6 x 13 x 4.2 inches
Au Jus Recipe
Au jus is French for "with its own juice." The roasts natural dripping will add the perfect amount of flavor. You can also add some beef base or demi glace to enhance your sauces flavor.
- Drippings from roast
- 2 cups Beef Base or Demi Glace
- Salt and pepper to taste
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1. Remove some of the fat from the roasting pan, retain juices in the pan from your roast - Use a Fat Separator
- 2. Add the vegetables and cook over medium heat until the vegetables soften and turn translucent.
- 3. Remove any excess fat
- 4. Pour 2/3 cup of the stock into the pan and simmer
- 6.Continue cooking over medium heat and stir
- 7. Pour the liquid and vegetables into a sauce pan
- 8. Simmer until the vegetables are soft and the liquid is reduced
- Serve warm in small individual bowls or in a gravy boat.
- Horseradish Sauce is another nice enhancement to your Prime Rib. Read on to find the recipe for Horseradish Sauce.
When making gravy, then this little device is a must have! Other types can crack when hot liquid is poured into the plastic container, but this unit is made of lab glass and is not affected by heat. If you make gravies then you will need to add this to your kitchen gadget arsenal.
Specialty Kitchen Gadgets. Strain pan drippings into the heat-resistant glass, laboratory-quality cup, fat rises to the top and the low spout pours off the flavorful juices. Dishwasher-, microwave- and oven-safe. 2-cup, 4-cup. 2-CUP,4-CUP, White CG4854
How to Make Delicous Gravy or Sauce for your Meal
Do you want to be able to make delicious gravy for your next meal, but do not have 24 hours to create a reduction of simmered vegetables and spices. Well than a beef base or demi glace' is definitely the way to go. Quick, easy and tasty... You really can't go wrong. All you have to do is follow the directions on the packaging and you will create a gravy your family will love.
These Little Ramekins are So Versatile
These little white ramekins are a great addition to your kitchen. You can bake right in these or freeze right in this terrific little white ramekin. Emile Henry bakeware is a high quality product and is chip resistant. The 6-Ounce size is perfect from sauces to creme brulee and mini souffles. The uses are endless.
Tip: If you have a large prime rib, rather then roasting it all. You can always slice off a few steaks (Delmonico's) to grill at another time.
Delicious Dry Aged Prime Rib delivered to your door. This 6 lb Oven Ready Beef Rib Eye Roast has Bone in is custom cut to order. Dry aged beef hangs in a cooler for 3 weeks, enzymes start breaking down the beef to create perfect tenderness.
Creamy Horseradish Recipe
- 1/4 to 1/2 cup prepared horseradish
- 1 cup Mayo
- 2 Tbl Lemon Juice
- 1 tsp salt
- Mix horseradish with sour cream. Add the lemon juice and salt and mix again. Add more horseradish according to taste preference if needed.
- Serve in a small ramekin alongside of Prime Rib.
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There is nothing more delicious then a Roasted Prime Rib. Have you ever made Prime Rib at home or do you prefer to order it when you are dining out? One of my favorite ways to eat Prime Rib is Blackened.