Tips For Cooking The Best Prime Rib!
When we cook up a Prime Rib we are usually celebrating something special therefore, we want our meal to turn out perfectly. Follow these tips for cooking the best Prime Rib for your special celebration dinner.
What makes Prime Rib so special?
- Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. All this means that prime rib is tender because the muscles aren’t heavily used, stays juicy
because of all the fat, and is extremely flavorful and beefy, all contributing to its high price.
- Prime rib is technically a roast, not a steak. That is, unless you slice the ribs into steaks before cooking, in which case it becomes a rib eye steak.
- A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
- A scooped & tied standing rib roast will have the bones taken off and then tied back on.
- A rib eye roast is a boneless prime rib. The beef is cut from the rib section, the largest central area of the steer, located in between the chuck and the short loin, just above the plate.
- April 27 is National Prime Rib Day
Directions for cooking Prime Rib:
- Allow prime rib to sit in the refrigerator overnight uncovered on a tray. Salt it first so the salt can penetrate all the way through the meat.
- Bring prime rib to room temperature before cooking. Let it sit out for approximately 2 hours.
- Season the prime rib with seasoning of your choice; garlic, rosemary, onion powder etc.
- Sear it on high heat in oil on all sides until there is a nice brown to it.
- Place in the Crockpot on low for 3-4 hours or until the internal temperature is 120 degrees, measured with a meat thermometer. The roast will continue to cook as it sits. Serve when the temperature reaches 130 degrees.
120° – rare
130° – medium rare
140° – medium
150° – medium well
160° – well done
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