A favorite entrée during the holiday season is prime rib. This cut of meat is from the sixth through seventh ribs towards the back, with the loin being the 13th rib and last cut. This whole roast can weigh between 14 and 22 pounds, so butchers divide it into the first cut (closer to the loin) and the second cut (closer to the chuck end). Which cut is best depends on whether you want a more uniform and tender cut or a more flavorful cut due to its fatty pockets.
One of the factors that contributes to the quality of prime rib (and other cuts of beef) is the grade of the meat. The U.S. Department of Agriculture grades meat on two levels: prime grade and choice grade. Prime is the highest level, indicating that the meat is heavily marbled with white fat between the muscle fibers (10 – 13%) and therefore, more tender and favorable. Prime grade prime rib is 25% more expensive than choice prime rib and is sold at high-end markets and butchers. Choice prime rib has less marbling.
Preparing prime rib starts before the day you want to serve it. Letting it sit uncovered in the refrigerator for 24 hours up to four days allows the salt to dry out the meat’s surface, creating the desirable golden-brown color.
Before seasoning the meat, remove the bones and save them. You will tie them back on the roast to cook it, which keeps the roast from overcooking. Remove them again before serving.
Using a sharp knife, score the fat cap (top) of the roast with shallow cross-hatched cuts, stopping before cutting into the meat. This will allow the seasonings to reach the meat and create the crispy outside. Make sure the roast is on a rack over a pan so you catch the rich tasting, salty au jus perfect for dipping the French dip you make for lunch with leftovers the next day.
A standard seven pound, three rib roast requires two tablespoons of kosher salt to tenderize the meat and keep it moist while it is cooking. You can also add other seasonings at this time, such as thyme, rosemary, parsley, garlic or onion. Make sure you rub the roast with two to three tablespoons of high quality olive oil first so the salt and seasonings coat the meat evenly.
Prime rib is often served medium rare (125 degrees Fahrenheit) so that it remains moist and retains its juices. Cooking the roast at a low temperature for a longer period of time and finished by putting it under the broiler is the easiest way to perfectly cook a prime rib. Cook the roast at 200 degrees for three or four hours.
Turn the heat off when the roast achieves 110 degrees Fahrenheit when a cooking thermometer is inserted directly in the center and not touching any bones. If cooked correctly, the ends will be more done than the center for those who like their meat more done.
Let the roast rest in the oven until it reaches 125 degrees Fahrenheit then carefully move to a wood cutting board with a juice drip groove. Remove the twine and ribs from the roast and cut only as much as you are serving into ¾ inch slices using a slicing knife (long, straight, and smooth blade), season to your liking, and serve with Yoders fresh horseradish or Boar’s Head creamy horseradish (available at Bagley Farms Meat Market) for dipping.
Because prime rib is the main event, simple sides like homemade mashed potatoes and a thicker cut vegetable such as carrots, broccoli, or brussels sprouts.
Reheating left over prime rib is a delicate and time-consuming process. Heat the roast on a wire rack over a rimmed baking sheet at 250 degrees for 60-90 minutes or until the meat registers 120 degrees. Carefully pat all the edges dry with paper towels before searing all noncut sides in a hot oiled skillet.
At Bagley Farm’s Meat Market, a fancy dinner doesn’t have to mean hours at a large grocery store. With our online shopping, you can order then pick up at the door or get free delivery within 2.5 miles with a $50 purchase. We also have a rewards program where after every $200 you spend, you get $5 off your next purchase.
