Prime Rib Rub - The Recipe Critic (2024)

FAQs

Should I rub my prime rib the night before? ›

Step 1: Season Overnight

This is a hefty cut of meat. Because of its density, it requires extra time for the salt in your seasoning to penetrate deep into the roast. The day before you plan to cook, you should generously season it with salt and pepper (and we mean generously).

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

Placing the oven rack too high up will cause your roast to brown too quickly and burn! After 30 minutes in the oven, add a ½ cup of water to the bottom of the roasting pan. The key is to allow the onions to brown and caramelize while roasting, but not to burn and smoke in the fat.

Our perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef we serve arrives cooked to perfection and sizzling on a 500° plate.

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

Here, one of the most classic ways to cook prime rib: the reverse sear method. You'll cook the prime rib low and slow in the oven, then crank up the heat at the end to achieve a crisp outside.

Use Olive Oil Instead

If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.

Apply the dry rub to both sides of the rib racks. Don't be afraid to use generous portions too. Make the coating as thick as you can. You can coat the ribs with olive oil or mustard first to help it stick.

What is the best way to tenderize a prime rib? ›

Many recipes for prime rib call for cooking the meat at a high temperature first and then lowering the heat. Here, we roast the prime rib low and slow in the oven for the most tender results. Allow 2 to 2-1/2 hours for rare or 2-1/4 to 3-1/4 hours for medium.

Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

2. Prepare the Rub. You can season the roast a day in advance, but no later than 2 hours before cooking time. The seasoning needs time to flavor the meat while it's raw.

Properly seasoning meat makes a huge difference to its flavor. Ribs, for instance, are delicious when cooked properly but can easily become dry and tough when overcooked. The solution is to season them overnight, so the meat absorbs all of the seasoning's flavor before it's cooked.

I always put the rub on so it has 10-12 hours to work into the meat. I do this for ribs, butts, and brisket and have had no bad results in the quality.

Meats benefit from even a half-hour of being dry rubbed prior to cooking. Generally, six or more hours is preferable. A dry brine is a dry rub (salt, spices, and herbs) with sugar added. It is meant to be left on the meat for at least a day, and up to three days, and then wiped or rinsed off prior to cooking.