How To Make Classic Prime Rib: The World’s Easiest Prime Rib
Prime ribs are one of the most delicious dishes that a meat lover can indulge in, but only when they are cooked right. A failure to cook prime ribs well will only result in the ribs being tough and flavorless; for the most delectable meal, you need to know how to make classic prime rib dishes, and most importantly, how to serve them. Luckily, achieving the world’s easiest prime rib is easy when you have the best prime rib recipe and guidance on how to cook a prime rib.
What Are Prime Ribs?
Prime ribs—we all enjoy them, but do you really know what prime ribs are? Prime ribs are a roasted dish prepared and made through the use of primal cuts of bone-in beef ribs, served in a sauce of its own naturally derived juices. By their very name, prime ribs are made from the highest quality meat that has been carefully graded by the USDA for its quality. When cooked well and with due care and attention—and with the use of a good prime rib recipe—a prime rib dish can be truly divine.
Tips For Cooking Prime Ribs
When it comes to cooking prime ribs, you should always follow a trustworthy prime rib recipe—however you should always remember to follow a few simple steps in order to ensure that you will end up with the very best prime ribs possible. Knowing these facts is just as important as knowing how to cook a prime rib, as failure to follow these simple but effective tips will likely result in your prime ribs being overcooked, tough, dry, or lacking in flavor or aroma. No one wants to tuck into a prime rib, only to find that the prime rib recipe that they’ve followed has left it dry and bland!
One of the first things that someone trying to find out how to cook a prime rib needs to know is the best way to cook a prime rib, and more critically, how long to cook a prime rib. Due to it being part of the tenderloin of cattle, prime ribs should never be overcooked and are ideal to be served medium-rare for the best tenderness possible; those who don’t appreciate the flavor of medium-rare beef might want to instead consider a different cut which will benefit from more thorough cooking.
However, there is more to cooking the perfect prime rib than just knowing how long to cook a prime rib; you also need to know how to prepare and treat the meat before and after the cooking process. Before roasting, you should always leave the prime rib meat out of the fridge or chiller until it warms up to room temperature, owing to the fact that cold meat will require extra cooking in order to bring it up to temperature and this can leave the outer regions of the meat tough and tasteless. Similarly, after cooking, you should always allow at least thirty minutes after cooking for the meat to cool, as doing so allows the cells of the meat to reabsorb any lost moisture and this will mean that the dish will be moist and tender when it comes to carving it up and serving it.
When it comes to seasoning your prime ribs in order to try to make them the very best flavor possible, it is important that you remember not to lose sleep over when to do it or how much seasoning to apply. Just think about it; no matter how much salt and pepper you put on the joint, the flavor isn’t going to be able to penetrate much deeper than a millimeter or two. In fact, all that you’ll achieve by over seasoning will be to draw too much water out of the joint, leaving it tough, chewy, and dry. Don’t waste such a divine but expensive joint by being careless and reckless with adding salt and pepper; sprinkle on just enough to give you a touch of flavor with every bite, but no more. Excessive flavoring will only leave you disappointed!
Prime Rib Recipe: The Best Way To Cook A Prime Rib
When it comes to finding the best way to cook a prime rib, you need a great prime rib recipe which will tell you how to prepare the meat and how long to cook a prime rib. Luckily, we know the best prime rib recipe around!
Best Way To Cook A Prime Rib
Before you even start thinking about cooking your prime rib, it is important to ensure that you have left the meat out of the chiller in order to allow it to warm up to room temperature. When cooking prime rib, you always need to heed the fact that putting the meat in the oven cold will require additional cooking time in order to warm it up to temperature before it even begins cooking, and this will lead to excessive loss of moisture from what should be an incredibly tender joint!
Once prime rib joint has reached room temperature after a warming period of roughly three or more hours and if you’ve added seasoning, if desired—then it is time to begin the process of preparing the joint for roasting. If desired, you can trim off any excessive amounts of fat from the joint, however this is ideally not advisable until after the cooking process; as the fat melts during roasting, its flavors will infuse with the meat itself and give the prime rib a far richer and more delicious flavor, while also making it more moist; if you remove the fat to start with, you are at risk of producing a joint of meat which is not as tender and moist as it ought to be, and a prime rib recipe that recommends this is not ideal. Cutting off the fat once it has worked its magic during the roasting and cooking process is a far superior option.
Before starting with your preparations, preheat your oven to 500°F. If your oven cannot reach this temperature then you should set it as high as it will possible go; be aware that doing so will mean that you will need to cook the joint for longer to compensate for the lower cooking temperature.
Before cooking, you should always ensure that you know the weight of the prime rib joint in order to be able to calculate the amount of time that the joint should cook, for optimum moisture and flavor.
- First, cut away any of the bones that may be left on your prime rib joint your butcher may have already done this for you when you purchased it and then tie everything back onto the joint using string. Doing so will allow you to stand your rib joint up in the oven. Additionally, while it might seem unnecessary at this stage, tying up the joint will be important later on when it comes to carving the meat easily.
- Next, with your joint fully seasoned and salted, you might notice that some water has begun to settle on the surface of the fat and meat; dab this dry with a tissue and then place the joint in your roasting pan. When placing the meat on the roasting pan it is important that you place it so that the outer covering of fat provided that you haven’t already cut this off prior to cooking—is facing upward; the rib bones of the joint should be facing downward, towards the pan itself. If you have a meat thermometer then it should be inserted at this point, ensuring that it is resting in the meat itself and is not resting on any rib bones.
- Following on from this, the meat should be blast cooked at 500°F for 15 minutes. This will help to cook the outer meat without overcooking the moist meat on the inside of the joint.
- Finally, lower the temperature of your oven to about 315°F and allow the meat to slow roast at this temperature for between 11 and 15 minutes per pound of weight, depending on your preferences for eating beef rare or medium rare.
There are a number of factors that can affect the time that will be needed for your joint to cook, aside from just your personal preferences for eating beef. A thinner joint, for example, will cook faster than a more plump joint; similarly, the temperature of the joint when it is put in the oven will also affect the time required for cooking (hence why it is recommended that meat should reach room temperature first).
All of the above factors contribute to reasons that you should choose to use a meat thermometer; rare meat will read at 115°F and medium-rare meat will record temperatures of 125°F. It is always advisable that you keep a close eye on your prime rib joint during the cooking process and the temperature should be tested about an hour prior to the expected finishing time.