I love the flavor and goodness of prime rib! Whether it's for the holidays or a special occasion, it's definately one of the most satisfying cuts of beef there is. Here are some special insider tips on selecting and cooking the "King of Beef Cuts"
Misnomer to call it Prime Rib---prime is actually a grade of meat—based on the percentage of marbling in the meat. Most stores are selling Choice or Select. If a store claims PRIME-look for the red-white and blue USDA label certifying the grade.
>What you’re really cooking is a Rib eye roast or standing rib beef roast.
> For a generous serving of roast, figure on two people per rib. That means if you plan to serve:
• six (6) people - three (3) rib roast
• eight (8) people - four (4) rib roast
• ten (10) people - five (5) rib roast
• twelve (12) people - six (6) rib roast
• fourteen (14) people - seven (7) rib roast
Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.
Bone in or bone-less? Either is fine. I prefer bone-in, then cut the bones off after cooking and before carving and serving. Like to nibble on the bones afterwards.
● A lot of meat experts recommend allowing the roast to come to room temperature before cooking. Just so long as it does not stay out more than 2 hours.
Seasoning: Can inject, or brine or add a salt-crust. If you’re cooking on a charcoal or gas grill, brining or injecting is one way to help keep the meat moist.
Salt Crust: is actually a ½ inch thick salt paste that you make by adding a little water at a time to 1 cup of salt until you get a fairly thick paste. You can add some rosemary or other spices to your salt crust if you desire. Or season the meat before you apply it. Apply salt crust to the fat cap on the roast. (Might want to trim down some of the fat-but not all of it). Place roast in fridge for 8 hours to allow the crust to adhere to the fat cap.
Cooking: Want to ROAST the roast—not grill it. Leave the smoking until you’re almost done cooking it. Want just a subtle hint of smoke-not overpowering taste of it. Cook it at 300F until it reaches the desired internal temperature. NOW if you have a SALT CRUST on the roast---need to moisten it by gently misting it with water-using a spray bottle. Do this every ½ hour so the crust doesn’t dry out and fall off.
If you have a rotissorie---use that for even cooking.
Rare—125 F Medium/Rare---135F Medium---145F
Allow to rest for 20 minutes—tented with foil. Then cut off the bones, and cut into ½ to ¾ inch thick slices.