Prime rib is a premium cut of meat needing special attention for preparation, specifically through dry brining for at least 24 hours. Chef Jean-Pierre emphasizes that in contrast to wet brining, dry brining, which involves rubbing salt onto the meat, allows for better flavor penetration. While wet methods use water to marinate, dry brining enhances juiciness and tenderness over time, crucial for larger cuts like prime rib. The process of osmosis helps distribute salt throughout the meat, ensuring a well-seasoned roast.
One hour before does not do anything but create a moist outside since the salt draws moisture, and you are not giving it enough time to penetrate back inside the meat.
Dry brining works wonders on meat because of the science of how salt gets absorbed, but that's also why you need to wait. When you salt the outside of a rib roast, or any meat, the salt will dissolve as it draws out water.
Prime rib is in a category all its own. It should be perfectly pink, juicy, and tender, with a robust flavor inside and out.
Dry brining entails rubbing the exterior of meat with salt to help flavor and tenderize it. Despite using no water, dry brining actually helps meat like prime rib stay juicy too.
Collection
[
|
...
]