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How To Make The Ultimate Prime Rib

prime rib a true holiday showstopper

prime rib is definitely one of the most

impressive pieces of meat you can make

for your family your friends it's really

something a lot of people have with the

holidays or a special occasion because

of its price tag you really want to make

sure you're getting it right we tested a

bunch of recipes and different

techniques so you don't have to here's

everything you need to know about how to

make the ultimate prime rib

all you're gonna need is a great prime

rib salt pepper and a little bit of time

and patience one big debate about buying

prime rib is whether to get bone-in or

boneless a bone-in roast is known to

give you a more flavorful more tender

result because the bone insulates the

meat as it cooks but it can also be

really time-consuming to carve so we'd

actually recommend that you get a

boneless roast and have your butcher tie

the bones back on to the meat that way

you're still gonna get that great flavor

from the bones and it'll be insulated

and tender but you won't have to deal

with carving it another question a lot

of people have on buying prime rib prime

or choice if you're already splurging

we'd recommend going with the prime

grade roast while prime grade prime rib

is harder to find it really has the best

flavor if you're going baked you might

as well go big the last question is how

much did you buy we'd recommend about a

pound per person after the prime rib is

cooked you'll end up with about a half

pound per person now that you know what

kind of prime rib to buy

let's get cooking so the night before

you make your prime rib you want to take

it out of the fridge and blot it

completely dry with paper towels if you

have excess moisture the prime rib isn't

gonna dry out as much which isn't gonna

result in that crispy crackly crust that

we really want to get so once the prime

rib is completely dry you're gonna

generously season it with kosher salt

and freshly ground black pepper kosher

salt is actually less salty than iodized

salt or table salt freshly ground black

pepper is gonna add just that really

great peppery flavor whereas pre ground

it's just not the same I know this looks

like a lot but to really make sure that

the roast is fully flavored from the

inside out you need to be generous with

your seasoning you're gonna put it into

a rimmed baking sheet

the rimmed baking sheet is just gonna

prevent any juices that might you know

float out it's gonna keep everything

contained transfer to the fridge and let

it sit uncovered overnight if you don't

have time to let it sit overnight at

least try to do it for two to four hours

it'll make a big difference in your

final prime rib

once the prime rib has rested overnight

you're gonna take the prime rib out of

the free

and placed on a rack in a roasting pan

it's really important to let the prime

rib come to room temperature because if

you put a cold piece of meat in a hot

oven it's gonna bring down the

temperature of the oven and therefore

result in an uneven cook some people

cover their prime rib with butter or

other herbs and seasonings while it does

add flavor it's kind of too overpowering

this is such a delicate beautiful piece

of meat that's inherently really fatty

so adding more fat to it makes it really

intense adding other seasonings or other

herbs you can do it but you really don't

need it and be conscious that adding

some of those things might burn in the

oven so that's really it now we're ready

to roast so the trick to getting that

beautiful crispy exterior is to start in

a really hot oven we're gonna start at

450 degrees for 30 minutes then reduce

the temperature to 325 and roast for 11

to 12 minutes per pound every roast is

going to be a different weight and

therefore it cook for a different amount

of time you're spending so much money on

this piece of meat you really want to do

it right

some people prefer cooking their prime

rib low-and-slow we found that by doing

this you can get a decent prime rib but

the fat doesn't render in the same way

and you don't get the same crispy

exterior with a prime rib you definitely

want to make sure that you're not

overcooking it this is one of those

times when a meat thermometer is

absolutely non-negotiable when the

temperature reaches 120 you want to take

it out once a prime rib comes out of the

oven you're gonna cover it with tin foil

and tent it for about 30 minutes the

temperatures still gonna rise about 10

degrees to get you that perfect

medium-rare roast

it's also gonna absorb the juices as its

resting I know you might want to cook it

a bit more but really trust us for prime

rib it's such an expensive beautiful

piece of meat you don't want to overcook

it so from here it's pretty easy you're

gonna transfer the prime rib to a

cutting board to start carving it you

can also save all those amazing juices

from the roasting pan to make a no-shoe

to top your prime rib with if you want

so now we're gonna begin carving first

you want to snip off the strings that

are holding the bones back so because we

have the butcher tie back the ribs it's

really easy at this point to remove it

so now just lift the bones right off the

roast

it's so much easier than having to carve

them if we had gone a bone-in roast

typically prime rib slices are pretty

thick it's such a tender piece of meat

that if you do really thin slices it's

just gonna fall apart it's also the

holidays I mean if there was ever a time

to treat yourself this would be it when

you cut into the roast the center should

be pink

the exterior should have that beautiful

crackly skin and the fat should be

rendered that's a sign of a great prime

rib ah look at that stunning prime rib

prime rib is typically served with a

no-shoe or a horseradish cream whichever

you choose you can't go wrong

prime rib is deceptively simple your

friends and family are gonna be really

impressed and think you've been in the

kitchen working hard all day on it well

in reality you're just letting it do its

thing in the oven try it out let us know

what you think happy holidays you should

honestly make the prime rib just for the

fatty pets because they're so good it's

like meat candy it's meat candy happy

holidays

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