You end up with a rosy red center, but dry, gray outer layers. Many recipes will have you start your meat in a really hot oven or in a roasting pan on the stovetop to brown it before reducing the temperature to finish it off. In fact, the opposite method works better. Slow roast first, then brown at the very end. It allows you to brown faster, which means you end up with less overcooked meat in the layers below.
The method also allows you to rest your meat prior to browning it, which means that as soon as your guests are ready to eat, you're ready to carve. Timing is at best a loose guide to when your meat will be ready. It can't take into account variables like oven cycles, fat content, convection patterns, or nosy relatives poking their face in the oven every few minutes. A thermometer is the only way to guarantee perfectly cooked meat, and a good instant read like the Thermapen is the best one for the job.
Leave-in thermometers offer convenience, but they're inaccurate. The problem is that they're made of metal, which ends up conducting heat into the meat in the region around the thermometer. This leads to falsely high readings. In my testing, I found that a leave-in thermometer will register about 5 degrees higher then an instant-read thermometer inserted into a similar part of the roast.
Moral: you can use the leave-in as a general guide and an early alarm, but make sure to double-check with your instant-read. Like all meat, resting is a way to improve juiciness and texture. As the meat cooks, the temperature gradient within the muscle tissue causes an imbalance in the distribution of juices within. Slicing a hot roast open directly out of the oven will result in juices spilling out all over the cutting board from areas in which the juice concentration is too high. Properly rested meat will retain all this juice as its sliced, delivering it to your mouth, not the trash.
Since publishing this Perfect Prime Rib recipe , the most frequently asked question has been, "what about the jus? See, the great thing about that method is that it absolutely minimizes moisture loss within your meat. There are very few drippings into the bottom of the pan. A pound roast will leave about this much:. This is good news for your beef—it means that rather than having its juices squeezed out into the pan, they're all trapped safely inside the meat, leading to juicier, tastier results.
But there's one downside: without any flavorful drippings, there's no easy way to make a tasty just or gravy to drizzle over that meat, not to mention make your Yorkshire Puddings. The easiest solution I've found? Use some extra beef. By searing off a few hunks of beef shin or oxtail in a Dutch oven, deglazing the drippings with wine and stock, adding some vegetables, then roasting the whole lot along with the prime rib in the same oven, you can build a powefully flavorful jus, with the added benefit of having a pile of fall-off-the-bone tender braised beef oxtails to serve alongside that roast dinner.
What's that? Too much beef for one holiday table you say? That's alright, you're not invited to my place either. If you are planning to serve prime rib as part of a larger meal that includes many side dishes or as part of a large buffet, one-half pound of bone-in prime rib per person should be enough.
However, if the prime rib is the main part of the meal, you should plan on having at least 10 ounces to a pound of bone-in meat per person. As a general rule, we recommend one rib for every two to three guests. A four-bone prime rib, weighing about 8 pounds, will feed eight to ten people and will fit on most grills, but only half of them will get rib bones.
An entire seven-bone roast will serve 12 or more people depending on its weight. There is an app called Roast Perfect that can help you decide how much prime rib you need and how long to cook it. Once you take into account the weight of the bones, each person might eat about one-half pound of meat.
One-half pound per guest should be enough. Another factor to consider is how much your guests tend to eat. If you expect a crowd of hungry adults with good appetites, you might need to get a bit extra. Prime rib makes great leftovers, and some say it is even tastier the next day. Leftover prime rib lasts for several days in the refrigerator and even longer in the freezer. The prime rib comes from the most flavorful section of the steer. The center part, called the eye, is the loin muscle.
It receives little exercise giving it a fine texture. Tying your roast together with butcher string prevents it from separating as it cooks. This keeps the roast looking professional and makes it easier to carve. For a bone-in roast, tie it between the bones. For a boneless roast, tie it at 1. For the elegant French cut, scrape the fat, meat, and cartilage off of the ribs prior to cooking.
You can ask the butcher to do this for you. To add a smoky flavor, soak some hardwood chips for thirty minutes, drain them, and toss them on the grill. Prime rib is a thick cut of beef, so season it generously. Salt is the most essential seasoning. Garlic, dried herbs, and other spices of your choice add additional flavor to the beef.
Barbecuing is one of the best ways to cook a prime rib. We recommend grilling it with indirect heat on a covered barbecue. Be sure the grate is very clean, and put an aluminum pan under the grate for collecting any liquids. Measure your grill before you buy a roast. The grill surface should be at least twice as large as the roast. A three-bone rib roast will fit comfortably on most grills. Take the roast out of the refrigerator about an hour before cooking to bring it to room temperature.
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