There’s something truly magical about a perfectly cooked prime rib. This classic cut of beef, known for its rich marbling and tender meat, has been gracing celebratory tables for generations. Today, we’re sharing a foolproof method for creating a show-stopping prime rib that will leave your guests speechless.
Prep Time and Servings
- Prep Time: 24-48 hours (includes dry brining)
- Cook Time: 3-4 hours
- Servings: 8-10 people
Ingredients
For the Prime Rib
- 3.6 kg prime rib roast (3 ribs)
- 37 g kosher salt
- 60 ml vegetable oil (light olive oil recommended)
For the Gravy
- 475 ml water
- 15 g beef base
- 475 ml drippings
- 350 ml water
- 40 g all-purpose flour
- 2.5 g black pepper
- 30 g butter (optional)
For the Garlic Butter Sauce
- 230 g butter (2 sticks)
- 15 garlic cloves
- 6 g granulated garlic
- 3.75 g kosher salt
- 10 g fresh black pepper
- 22 g fresh rosemary
- 22 g fresh thyme
Instructions
- 24-48 Hours Before Cooking:
- Score the fat cap in a crosshatch pattern
- Thoroughly season with kosher salt
- Refrigerate uncovered for 24-48 hours
- Day of Cooking:
- Remove from refrigerator 2 hours before cooking
- Preheat oven to 93°C
- Sear all sides in hot oil until golden brown
- Place on rack with bones tied back on
- Cook until internal temperature reaches 43°C
- Rest for 30 minutes before carving
Pro Tips
- Always use a meat thermometer
- Request a “first-cut” prime rib (ribs 10-12)
- Don’t skip the dry-brining step
- Let the meat rest properly before carving
Variations
- Herb-Crusted: Add crushed herbs to the salt rub
- Black Pepper Crust: Add coarse black pepper before searing
- Red Wine Sauce: Replace water with red wine in the gravy
- Horseradish Cream: Serve with fresh horseradish sauce
Common FAQs
Q: Why let the meat come to room temperature?
A: This ensures even cooking throughout the roast.
Q: How long should I let it rest?
A: At least 30 minutes to allow juices to redistribute.
Q: Can I cook it at a higher temperature?
A: Low and slow cooking produces the most consistent results.
Q: How do I store leftovers?
A: Wrap tightly and refrigerate for up to 5 days.
Nutritional Information
(Per serving, approximately)
- Calories: 850
- Protein: 63g
- Fat: 65g
- Carbohydrates: 2g
- Iron: 4.8mg
Storage Tips
- Store leftover prime rib wrapped tightly in foil or plastic wrap
- Keeps in refrigerator for up to 5 days
- Can be frozen for up to 6 months
- Reheat gently at low temperature to prevent overcooking
Make-Ahead Options
- Dry-brine up to 48 hours in advance
- Prepare garlic butter sauce up to 3 days ahead
- Make gravy base a day before and reheat
- Slice cold leftover prime rib for perfect sandwiches
Remember: The key to perfect prime rib is patience and precision. Follow these steps carefully, and you’ll create a memorable centerpiece for any special occasion.