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.

You can season the roast a day in advance, but no later than 2 hours before cooking time. The seasoning needs time to flavor the meat while it's raw. When you're ready to season, you can pick from countless options for rubs.

If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.

Apply a very heavy coat of salt to the entire roast. Let the salt sit for one hour and then wash it off and pat it dry. Slather the rib roast with Worcestershire Sauce to act as a binder for the seasoning.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

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.

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.

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.

Since prime ribs and ribeye steaks come from the same primal cut of beef, the difference in their flavors comes from the way they are cooked. Prime ribs are seared and then roasted slowly under low heat, making them more tender, while ribeyes are grilled quickly over high heat, making them more charred.

Is prime rib better cooked slow or fast? ›

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.

Salt the Prime Rib Overnight

Rub a good quality kosher salt all over the meat the day before you want to cook it. Now, place it in the refrigerator overnight, UNCOVERED in order to enhance the beefy flavor while dissolving some of the proteins, which yields a buttery-tender, juicy roast.

Placing the oven rack too high up will cause your roast to brown too quickly and burn! After 30 minutes in the oven, add a ½ cup of water to the bottom of the roasting pan. The key is to allow the onions to brown and caramelize while roasting, but not to burn and smoke in the fat.

Prime rib should be roasted bone down, so that the layer of fat goes on top to slowly baste the meat as it roasts.

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.

For the best results, leave your prime rib roast out on the counter to come up to room temperature for two to three hours before cooking. It's not advisable to leave it much longer than three hours to help prevent the development of bacteria.

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.

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.