The Prime Rib tips! How to turn in $5.99lb into better than restaurant quality prime rib valued at ~$25 for a 16oz cut.
#1 Rub in S & P *tip - let it sit in fridge to “dry brine” (remove as much moisture = tenderize as well as get the most beef flavor) 2 hours per pound or 24 hours
#2 Rub in dry spices. For this recipe don’t use fresh herbs because it will burn since we aren’t adding any oils or paste/mustard.
My prime rib dry rub suggestions:
Traeger Prime Rib (ace hardware)
Herb de Provence (local grocery)
Kinders Prime Rib (local grocery)
Freshly ground pepper and kosher salt
#3 set oven 250° (no need to preheat - it’s a slow cook) then insert so the roast is in the “middle of the oven” *not the middle rack. Cook to ~115- 120° internal temperature for medium rare (please use a temperature probe) *as a cook please try med-rare, if too rare you can always heat up from there
#4 after you reach desired internal temp *let it rest! Tent it (foil lightly placed on top of roast - not wrapped. Let it rest at least ~10 min per pound - max 45 minutes (this is very important - refer to my other videos on why)
If not serving right away that is fine as in; you can drive it to the final eating destination… then finish the cook.
#5 Final step, preheat to 450°-500° 10 min and sear to brown/get a crust. *tip - brush butter before this step, maybe sprinkle Herb de Provence. You don’t need to let it rest. It’s already cooked. This is for warming + crust.
Негізгі бет Prime Rib Roast Tender and Juicy Recipe with Tips
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