Make a Perfect Prime Rib in 2 days

Making restaurant quality prime rib is easy to do.

Note: Pictures below are not compressed, totaling about 30mb.

Cut Prime Rib

Perquisites

  1. I good looking prime rib. At least 3 ribs width.
  2. Salt, Pepper
  3. Herbs, if you want
  4. Butter
  5. Meat thermometer with a 3 foot probe

Day 1

Prime Rib in Fridge

  1. Remove prime rib from strings and cut off the ribs from the bottom
  2. Cover in a ton of iodized salt, get all sides and all crevices
  3. Do the same with coarse pepper
  4. May as well chop up some some fresh rosemary and sprinkle that on top
  5. Put the whole thing on a plate and then into the fridge uncovered
    1. The salt will draw out the juices, make the juice salty, then the meat will draw the juices back in. It's beautiful science.

Day 2

  1. Remove from fridge and let it sit on the counter for about 2 hours until it's room temp
  2. Preheat oven to 200F (F == freedom units)
  3. Butter up a pan put it on high
  4. Sear the hell out of every side of the meat, until it's got almost a candied outside
  5. Put the meat probe in, cook until 125F
    1. About 3 hours @ 5lbs
  6. Take out, let rest for 30ish mins, it will go up to 130F
  7. Slice thick and eat

Done Prime Rib

A note on measuring temperature

You want to cook to a temperature, not a rough time based on weight.

Having a thermometer with a long probe makes life easy because you can cook with the probe in the beef, and constantly watch the temp.

3 foot meat thermometer

The temperature is likely to start to rise quickly, then plateau / stall, then rise again quickly. So if you are having to constantly interrupt and measure the temperature, you may miss the target.