Prime rib is a luxurious cut that demands careful cooking to prevent drying out. Chef K.C. Gulbro recommends the reverse sear method, which improves flavor and tenderness. This technique involves roasting the meat at a low temperature before briefly searing it to obtain a crispy exterior. To enhance flavor, Gulbro uses a Dijon mustard rub, salt, pepper, and herbs. A slow roast at 225 degrees Fahrenheit is crucial to achieve the perfect internal temperature without overcooking.
K.C. Gulbro, chef ambassador for Certified Angus Beef, emphasizes the reverse sear method for cooking prime rib, balancing flavor, tenderness, and texture perfectly.
Using a Dijon mustard rub along with salt, pepper, and herbs provides prime rib with essential flavor, while also ensuring it stays moist during cooking.
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