I absolutely love prime rib and who doesn't love Prime Rib? How do you make the perfect prime rib?? First thing, you have to find the best butcher in town. After you've selected the perfect prime rib from your butcher, spray the prime rib meat with water and coat it with rock salt. The goal is a solid crust of salt entirely covering and protecting the prime rib.
Salt is not necessary when the meat is already protected by fat, but a light sprinkle would be a good idea. You can add herbs at your discretion before the salt cover goes on, but make sure that an unbroken crust can form. Don't use regular salt, as the fine grains are not suitable for forming the protective crust.
Trimming: It is your choice whether or not to trim off that hard, blackened crust on a really well aged piece of prime rib. I usually don't, and I think you'll get better results this way. I find that it improves the quality of the roast, and has a delightfully full, almost gamy flavor when the cooking is finished. Let your own palate be your guide.
Next, put the prime rib into the oven. Prime rib reaches the ideal tenderness when it is slowly brought up to temperature. I agree, so I'm suggesting you set your oven to 250 F and plan to spend some time waiting for it. If you feel like getting fancy, and you're willing to constantly supervise, you can place a small ceramic dish containing about a tablespoon of damp aromatic wood chips into the oven and allow them to smoke. Be sure that no drippings can fall onto the smoking plate, or you may end up with a fire.
How long to cook the prime rib? Depending on the size of the prime rib, it can take a varying amount of time to reach the correct internal temperature. Be careful though because there are other factors that can also influence cooking time, such as the thickness of the overlaying fat, the proportion of bone, and of course the accuracy of your oven. You should get yourself a thermometer because you don't want to keep opening and closing the oven door. If you open and close the door a lot, the temperature in the oven will drop and you will end up prolonging the cook time of your prime rib.
Salt is not necessary when the meat is already protected by fat, but a light sprinkle would be a good idea. You can add herbs at your discretion before the salt cover goes on, but make sure that an unbroken crust can form. Don't use regular salt, as the fine grains are not suitable for forming the protective crust.
Trimming: It is your choice whether or not to trim off that hard, blackened crust on a really well aged piece of prime rib. I usually don't, and I think you'll get better results this way. I find that it improves the quality of the roast, and has a delightfully full, almost gamy flavor when the cooking is finished. Let your own palate be your guide.
Next, put the prime rib into the oven. Prime rib reaches the ideal tenderness when it is slowly brought up to temperature. I agree, so I'm suggesting you set your oven to 250 F and plan to spend some time waiting for it. If you feel like getting fancy, and you're willing to constantly supervise, you can place a small ceramic dish containing about a tablespoon of damp aromatic wood chips into the oven and allow them to smoke. Be sure that no drippings can fall onto the smoking plate, or you may end up with a fire.
How long to cook the prime rib? Depending on the size of the prime rib, it can take a varying amount of time to reach the correct internal temperature. Be careful though because there are other factors that can also influence cooking time, such as the thickness of the overlaying fat, the proportion of bone, and of course the accuracy of your oven. You should get yourself a thermometer because you don't want to keep opening and closing the oven door. If you open and close the door a lot, the temperature in the oven will drop and you will end up prolonging the cook time of your prime rib.
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