Turn the heat down, way down, and cook it for a long time. Roasting beef at degrees, about degrees lower than most recipes call for, produces a much better roast than one cooked at higher temperatures.
Wrap it well in foil and put it back into the oven at the lowest possible temperature which I believe is F. That will reduce further cooking as much as possible while keeping the roast warm and out of the temperature danger zone. But remember not to leave it on for more than hours, to prevent drying. Either wrap in foil, cover with foil, immerse in liquid or baste frequently to prevent ribs from drying out.
Remove from liquid, baste with a sauce, if desired, and transfer ribs to a baking pan or grill to finish cooking. Prime rib roast doesn't need a marinade or any complicated preparations; the meat speaks for itself. If you like, prepare a simple seasoning rub : Fresh herbs, lemon zest, garlic, pepper and Dijon mustard are all excellent matches for prime rib.
But don't salt the roast until right before cooking. To infuse even more flavor, sliver the garlic, make tiny slits in the roast and insert the garlic bits. Chef John uses a simple formula to determine the cooking time. With an oven temperature of degrees F, all you have to do to determine the cooking time is multiply the weight of your roast by five and round to the nearest minute.
Keep in mind that you'll need to let the roast come to room temperature for at least 4 hours prior to cooking, and you'll need to let it rest in the oven for 2 hours after cooking, so be sure to factor these into your cooking time as well. Place the rib roast in a roasting pan and allow it to come to temperature for at least 4 hours. This will ensure it cooks more evenly. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended.
Spread butter mixture evenly over entire roast. Season roast generously with kosher salt. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. The outer layers are then carved off and discarded before being sold, leaving you with clean, flavorful, ulta-tender meat underneath. The process is not cheap, but in my opinion, the results are well worth the extra cost. When buying aged beef, make sure that you are buying dry-aged beef.
Wet-aging is a relatively recent practice in which beef is stored in a vacuum-sealed bag for a few days or weeks before being sold. While there are some very minor benefits to tenderness using this method, there are no flavor benefits whatsoever.
Really, it's a way for unscrupulous meat sellers to charge higher prices for meat that was going to end up sitting in its plastic bag anyway. I've seen a copule sources recommend a form of pseudo dry-aging at home that is, leaving pieces of meat loosely covered in your fridge for a few days or up to a week.
Having thoroughly tested this method and having administered multiple blind taste tests with the results, I can confirm with multiple blind taste tests that the method absolutely does not work —at least, if true dry-aged flavor is what you're after. It will dessicate the exterior a bit, making for more efficient browning, but other than that there are precisely zero detectable flavor differences of texture differences between 1-week home "dry-aged" beef and completely fresh beef.
True dry-aging at home is possible, but it requires the right cut of meat and the right aging environment. Given the proper technique, it is possible to do at home. While no actual flavor exchange takes place between the bones and the meat, there is an advantage to roasting a rib with the bone intact: insulation.
Bones have a higher thermal resistance than meat, meaning the meat around the bones will cook slower than the rest of the roast, leaving those sections extra-tender and juicy.
To make carving easier, you can remove the bones from the raw beef and tie them back on if you'd like. Ask your butcher to do this for you. 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. Over time, this salty liquid will dissolve some meat proteins mainly myosin , loosening its structure, and allowing the salty juices to be re-absorbed into the meat. Your meat ends up better seasoned with less salty run-off. The higher the temeprature you cook your meat at, the greater the temperature gradient within your meat will be, meaning by the time the center of your meat is a perfect medium-rare, the outer layers will be overcooked.
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. One prime rib can be cut into seven ribeye steaks! Unlike a prime rib, ribeye steak is not roasted slowly in the oven.
The rule of thumb for buying prime rib is to buy one pound per person. A bone-in standing rib roast will feed about 2 people per bone. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust. Butchers use two rules of thumb. When buying a large prime rib, figure on one pound per person.
A one-bone roast will feed two hungry adults or three as part of a large meal.
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