Prime Rib Rub - The Recipe Critic (2024)

FAQs

Should you dry rub prime rib overnight? ›

Putting a dry rub on too early increases the likelihood of it being washed off or knocked loose before you get the beef cooked. Aside from seasoning mixes designed to go on up to one day before cooking for brining purposes, you'll only want the dry rub on the Prime Rib in time for the start of cooking.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Let it REST, As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy.

Why Use Butter for Prime Rib? Rubbing a Prime Rib roast down with softened butter before cooking serves a few purposes. First, the extra layer of fat spread over the surface of the meat traps moisture so it can't escape as easily. This ensures a tender and juicy slice of roast beef.

Rule #7: Season Well, and Season in Advance

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Leave it uncovered in your fridge overnight. This will look like it has dried out the roast, but it will actually increase the moisture in the prime rib when finished. Remove the prime rib from fridge two hours before it is scheduled to go in the oven. Allow it to come to room temperature.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Cook the Rib

Preheat the oven to 450°F. Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

The easiest way to cook prime rib is to skip all of the preparation steps and the last-minute crisp. Simply season the roast with salt and pepper, cook it at 250°F, and remove it when the internal temperature reaches 130°F for medium-rare.

What is the most important thing to do before roasting a prime rib roast? ›

Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.

We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat.

Cuisinart MultiClad Pro Roasting Pan

Its shallow U-shaped rack offers stability to a turkey or standing rib roast, while leaving plenty of space toward the sides to roast vegetables beneath.

Washing beef, pork, lamb, or veal before cooking it is not recommended.

Don't keep the ribs coated for more than 12 hours. As we stated earlier, most dry rubs contain salt, which has a dehydrating effect, so prolonging the seasoning may work against you if you keep it on too long. Don't wrap the ribs in cling film when using a dry rub overnight.

Anywhere from 15 minutes to 48 hours. You'll want the dry rub to sit on the ribs for at least 15 minutes to tenderize the meat and draw out the moisture, but you can refrigerate the ribs coated in the dry rub for up to 48 hours.

Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

It is meant to be left on the meat for at least a day, and up to three days, and then wiped or rinsed off prior to cooking. Like a dry rub, a dry brine penetrates the meat on a molecular level, tenderizing the muscle and helping it retain moisture when cooked. Begin by mixing your dry rub together in a small bowl.