The best way to prepare a prime rib roast
The only recipe you'll ever require is this one.
The chef team at Fireside Grill claims that their recipe for prime rib roast "is the only one you'll ever need."
To make a mouthwatering roast at home, Tim Petropoulos, managing partner of Fireside Grill, shares their restaurant's recipe and methods.
Why roast a prime rib?
It is the supreme cut of beef. The beef is nicely marbled, says Petropoulos. Because it is placed on the rib bones in the roasting pan as it cooks, a prime rib roast is also known as a standing rib roast.
It can, however, be prepared with or without the bone. He explains, "At Fireside, we utilize bone-out prime rib for better service. Consult and develop a friendship with the butcher at your neighborhood Red Barn Market if you're unsure which to use.
Starting with the proper meat is essential.
"At the Fireside Grill, we stick to the old-school philosophy of only purchasing AAA Alberta beef. Feel free to choose any type of beef you like, but always go for well-marbled cuts because that's where the flavor comes from, advises Petropoulos.
I like a bigger roast since it doesn't overcook and makes for lots of leftovers, but a decent rule of thumb is to account for roughly one pound per person when considering how big a roast you'll need.
"We begin by trimming the beef's excess fat. At Fireside Grill, we tie our roast before seasoning it, but Petropoulos says it's not typically necessary at home.
"For the rub, we use one of our own Fireside Seasoning Recipes, but you may also use normal salt and pepper or any decent seasoning salt, such as Hy's Seasoning Salt. Dijon mustard and dried rosemary from our restaurant gardens are also included.
Be quite liberal with the spice and mustard since it enhances the flavor, he advises. You may apply this shortly before cooking, but we leave the rub on for 24 hours in the refrigerator at the restaurant.
Allowing the prime rib roast to remain on the counter for at least 4-5 hours before cooking will ensure that it is at room temperature, which takes around an hour per pound.
According to Petropoulos, "This guarantees the meat will be soft and will cook uniformly throughout. "Getting it to room temperature is essential because if it's even slightly cold in the middle when you put it in the oven, you could end up with a very rare roast."
What temperature should I cook at?
"The easiest technique to assure the correct doneness for the ideal prime rib roast is to place a digital probe thermometer into the middle or thickest section of the roast before and throughout cooking," asserts Petropoulos.
In Fireside, he explains how they prepare their roasts: "We lay the roast in a pan on a rack in a preheated oven at 500° F for 15 minutes to create browning on the outside of the roast, then lower heat to 325-350° F for the balance of the cooking period, which is around 12–15 minutes per pound. This prevents the meat in the middle from becoming overdone, he claims.
"We prefer to cook our prime rib rare, or until it reaches a temperature of roughly 110° F. For those who cannot bear pink, the ends are always beautifully done, so there is a perfect slice for everyone, Petropoulos claims. The center should be a brilliant pink.
Identifying the completion date
The meat should be moved to a chopping board after cooking, covered loosely with foil, and let rest for 20 minutes to enable the fluids to return to the flesh. You risk having a chewy prime rib roast if you don't let the meat rest long enough, Petropoulos cautions.
The internal temperature of the roast will increase by 5 to 10 degrees as it rests. You want it to read 115° F for a rare roast, 120° F for medium-rare, and 130° F for medium after the resting period, he continues.
The Petropoulos method entails cutting through the middle, moving to the ends, and finally serving. Cross the grain while cutting the meat. The meat may be hard and chewy if you don't.
As advised by Petropoulos, serve the steak with mashed potatoes, Yorkshire pudding, horseradish, au jus or sauce, and your preferred veggies.
Enjoy that wonderful beef right away, or just stop by Fireside Grill on a Sunday and let them do the cooking for you!
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