"Chef Sungchul Shim's marinade for prime rib includes both white and black garlic, koji, mustard, and water, which together create a rich flavor profile that elevates the dish."
"Black garlic, fermented until dark, adds a sweet, molasses-like flavor, while white garlic provides sharpness, resulting in a marinade that doubles down on flavor."
"The cooking process involves drying the roast for several days, marinating it overnight, applying a peppercorn dry rub, and roasting it low and slow for around 10 hours."
"For a restaurant-quality finish, hot rendered beef fat is drizzled over the roast to create a beautifully seared crust."
Chef Sungchul Shim's prime rib recipe emphasizes the importance of temperature and seasoning. His marinade includes white and black garlic, koji, mustard, and water, which enhances flavor and tenderness. The roast is dried in the fridge for several days and marinated overnight. Black garlic adds sweetness and umami, while koji helps tenderize the meat. After marinating, a peppercorn dry rub is applied, and the roast is cooked low and slow for about 10 hours, finished with hot rendered beef fat for a perfect crust.
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