Cook a Prime Rib like a Steakhouse Chef

Here is a quick cheat sheet on what you need:

Choose Well Marbled Meat

Your Prime Rib Roast is the star of your dish so make sure to pick one which has plenty of marbling. The more marbled the meat, the better it will be. 

If you've got the budget, dry-aged beef is a good way to go. It's been left in a temperature & humidity controlled room till desired age and this process makes it more tender. 

Buy a 'Bone-in Prime Rib Roast'. The idea behind this, is insulation. Meat around the bones will cook slower, therefore the meat around the bones will be extra tender and juicy.

Prepping your Meat 

Plan ahead and remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Pat it dry with paper towels.

Spices

Spices can be as easy as just adding salt and pepper, but our favourite spices are just as easy:

• 1 tbsp unbleached all-purpose flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1/2 tsp garlic powder

Why the flour? Trust me, your guests will be salivating over the crispy crusted edges.

Prep, Cooking and Temp

1. Mix all your ingredients in a bowl
2. Now that your meat is at room temperature and patted dry, rub the spices generously all over (feel free to double up the spices for more coverage but not necessary) and place on a roasting pan
3. Preheat your oven to 450 degrees Fahrenheit
4. Place your roast in the oven on the middle rack for 35 minutes, this is to sear in all those good juicy flavours
5. Turn down your oven to 325 and let it do its thing. Low and slow is the key here till reaching the desired temp.
6. Use a Meat Thermometer - Even the pros use a probe thermometer so that they get a perfect outcome every time (Note: take your roast out of the oven 5-10 degrees before hitting your desired temp as it will continue to cook when it's resting)

• Blue – 110°F
• Rare – 120-125°F 
• Medium-Rare – 125-135°F
• Medium – 135-140°F  - When cooking your prime rib to this temperature, you tend to lose the tenderness it is known for
• Medium-Well – 140-150°F 
• Well-Done – 155°F

     7. Remove from the oven and place your roast on a rack or beveled cutting board, then put some foil over it. 

    8. Let it rest for 10 - 15 minutes (this is when you make your favourite gravy or au jus)

How to Serve

One of my family's favourite dishes is a giant slice of juicy prime rib roast served over a bed of creamy mashed potatoes and smothered in gravy. Add a little dab of creamy Dennis' Horseradish and you are ready to enjoy. 

Let us know how it goes!