Cooking Lesson #190 How to Cook Prime Rib Dinner

The 2020 Holidays Recipe Collection

How you doin’? My friend Kathy asked me, "What are the best ways to cook a Standing Rib Roast for Christmas?"  First and foremost, find yourself a great local butcher who will help you get the best cut of prime rib and prepare it for cooking. I usually pre-order PRIME as that has the best level of marbelizing. Half of your meal success is in the hands of your butcher and the steer. The second half is all up to you.  There is no need to bring the meat up to room temperature first; you're going for a pink center, so it's okay if the outside heats up faster than the inside.
 
Place the meat bone side down in a roasting pan that's slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. If the pan is too small, the meat will steam and not roast. For a boneless roast, it's best to use a roasting rack.

If you've chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want the fatty side facing up so the meat will baste itself as it cooks.

Don't add water to the pan, and don't cover it!

Have your butcher prepare the roast by cutting away the rib bones from the eye of the roast and seasoning the whole roast with a mix of sea or kosher salt, celery seed, sugar, black pepper, onion, garlic and arrowroot. I use Penzeys Prime Rib Rub or you can just use Lawry’s Seasoned Salt and black pepper. Then, have the butcher tie the rib bones back on to the roast. This gets all the seasoning into all the meat and makes it so much easier to carve and look like a pro at the dining room table.

Prime Rib Cooking Time and Temperature
How long does it take to cook a prime rib? Well, it depends. There are three ways you can roast a prime rib:

1. Low temperature for a long time. At 325° F, the meat will take about 17 to 20 minutes per pound.
2. My preferred method. High temperature for a shorter time. At 450° F for the first 30 minutes and then reduce the temperature to 325° F, allow about 13 to 15 minutes per pound.
3. Both high and low temperatures. Start high—450° F—to sear the outside, then turn down the oven to 300° F after 30 to 45 minutes to finish.

Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.

The Secret to a Perfect Prime Rib
You just spent $100++ on a seven-bone roast… you can afford to invest in an $7 (Amazon or Target) thermometer (you should have one in the kitchen anyway). A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan).

Medium Rare = 130-140° F
Medium = 145-155° F

Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven.
Let the roast stand, tented loosely with aluminum foil, for 15 or 20 minutes before carving to let the juices return to the center.

With prime rib, it's easy to satisfy everyone's preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least doneness. Serve with pan drippings transformed into a simple Au Jus with some Horseradish Sauce on the side.

Beef Au Jus
This is the most minimalist method for doing a quick au jus for your prime ribs of beef. You can dress it up a bit with port wine, but that’s optional.

Prep time:  5 minutes
Cook time: 10 minutes
Yield: 8 servings
 
Ingredients
1/2 cup beef fat drippings from a prime rib or other roast beef
3 tablespoons all-purpose flour
4 cups beef broth
1/4 cup port wine (optional)
salt and ground black pepper to taste
 
Directions

1. Melt the fat in a skillet over medium-high heat.
2. Whisk the flour into beef fat; cook, whisking constantly, until the mixture thickens; about 3 minutes.
3. Pour beef broth (and port wine, if using) into fat mixture; increase heat to high and bring mixture to a boil.
4. Boil mixture until it thickens slightly; season with salt and pepper to taste.

 
Horseradish Sauce
This sauce is wonderful with Prime Rib or London Broil. It is also very good with Roast Beef. I use it on beef sandwiches like a spread.

Prep time:  5 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons prepared horseradish
1 tablespoon apple cider vinegar
1 teaspoon dry mustard
3 tablespoons mayonnaise
1/8 teaspoon cayenne pepper
1/4 cup sour cream
 
Directions

1. In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
2. Store refrigerated.

ChefSecret:  If you are looking to save a few calories to save room for pie you can substitute low fat mayonnaise and sour cream for the full fat versions. For a little extra punch you can grate your own fresh horseradish.
 
Covid-19 Quip of the Day:  “I'm not talking to myself... I'm having a parent-teacher conference."
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.

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