How to make the Perfect Prime Rib
December 27, 2012 Recipes
Prime rib is one of the most tender and flavorful cuts of steak if cooked properly. It is from the loin or back muscles of the cow and can officially include only the 6th through the 12th ribs. Therefore, the largest prime rib available is 7 ribs. The traditional rule of thumb is to have about one rib per person but in my experience, a 7 rib roast is enough for at least 10 people. This particular 7 rib roast weighed in at 18 lbs.
There are many theories on cooking methods for prime rib but I decided to use initial high heat to sear the outside followed by a very low temperature for tenderization.
Dry rub recipe-
3 Tbsp kosher salt
1 Tbsp green chile powder
1 Tbsp smoked sweet paprika
1 Tbsp garlic powder
1 Tbsp de arbol chile powder
1 Tbsp black pepper
1 Tbsp mustard powder
1 tsp Cayenne pepper
1. Set the roast out for at least 4 hours to allow it to reach room temperature. Keep it covered and out of the sunlight.
2. Cut the ribs off of the roast or have your butcher do it for you.
3. Place the roast back on the ribs and tie twine in between each rib. This will turn the ribs into a natural oven rack.
4. Place roast into a deep roasting pan.
5. Cover the roast with a thick layer of plain yellow mustard and Sriracha chile paste.
6. Cover with dry rub (recipe above) and then massage it in. Let this sit for at least 30 minutes before cooking.
7. Set oven temperature to 500 degrees and once preheated, cook for 15 minutes at this temperature.
8. Turn temperature down to 200 degrees and cook for approximately 20 minutes per lb.
9. Pour 2 cups of beef stock into the bottom of the pan so the drippings don’t burn and baste every 30 minutes.
11. Remove from oven when internal temperature reaches 125 degrees.
12. Tent with tin foil and let it rest for at least 45 minutes. Because it was cooked at such a low temperature, the final internal temperature will reach approximately 130 degrees (medium rare).
13. Cut twine, remove ribs, and cut thick slices for each person.
14. Serve with horseradish sauce and au jus.