Restaurant style prime rib recipe (2024)

FAQs

How do restaurants get their prime rib so tender? ›

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.

When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.

If you are looking for a prime rib roast that is easiest for carving, ask your butcher for a “chef style” prime rib roast. The ribs have been carved away from the roast and then tied back on with butcher twine. Now when you go to serve your roast, simply remove the butcher twine and the ribs fall away from the roast.

Many recipes for prime rib call for cooking the meat at a high temperature first and then lowering the heat. Here, we roast the prime rib low and slow in the oven for the most tender results. Allow 2 to 2-1/2 hours for rare or 2-1/4 to 3-1/4 hours for medium.

The Benefits of Slow Roasting

First, slow roasting produces a Prime Rib that is tender, juicy, and has evenly cooked meat.

In the end, the thicker crust that we got from the final sear was not worth the vast swaths of rosy pink meat that were lost. 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.

Step two: Bring it to room temperature for several hours.

Let it sit on the counter for 4 hours before cooking. Bringing the roast to room temperature is especially important here because a cold roast will take much longer to cook.

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

Which is better, prime rib or ribeye? ›

However, the prime rib typically contains more bone and fat, which might give it a slight edge over the eye in terms of flavor. Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn't stray far from the prime rib.

But even if you managed the impossible and found a ribeye steak that was the same weight as a rib roast, you'd be paying more for the roast. That's because the price per pound for prime rib is almost always higher than the price per pound for a ribeye, thanks to limited supply and consistently high demand.

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

How do large restaurants typically prepare prime rib? - Quora. Low and slow, overnight, in a low temperature oven called an Alto-Sham. We season the meat with salt and pepper (under the fat cap) and load at 200⁰ F at about 11 PM. it's usually like 200⁰ for 8 hours, then hold at 140⁰ until service begins the next day.

Having a shield of bone and connective tissue on your meat can help to prevent overcooking. But if you like your roast rare to medium-rare, it can actually lead to chewy, undercooked meat right near the bone. On the other hand, boneless prime rib roasts are easy to cook, easy to carve, but cost more per pound.