Check out these TOP 5 Tried and True Tips for cooking the perfect prime rib.
- Remove the chill. In order to preserve your prime rib, it’s best to remove from the refrigerator two hours prior to cooking.
- Season, season, season. Because of its mass, prime rib needs a decent amount of salt. Place the salt on the prime rib when you remove it from the refrigerator and allow that salt (and other seasonings) to penetrate the surface of the meat while it rests.
- Oven-sear. If you want the most delicious rosy interior with that wonderful crisp exterior, try the oven-sear method. To crisp and brown the exterior of the prime rib, raise the oven temperature to 500°F for 15 minutes. Then, drop the oven temperature back to 350°F before continuing to cook.
- Roast it slow and steady. In order to achieve the rich, rosy interior so highly desired in prime rib, the roast needs to come to temperature slowly. Reduce the oven to 350°F and cook to desired doneness. Prime rib is best served rare to medium. Aim for an internal temperature of 115°F for rare and 120°F to 130°F for medium.
- Let it rest. A large prime rib needs time for the carryover cooking to subside before you carve and serve.
Five simple steps to get the juiciest, tender prime rib you can serve up.
We’re offering a fresh, never frozen boneless prime rib ONLY during December so order today! Place your order by calling Jennifer at (319) 622-6161.