You might be a minimalist who prefers a simple combination of salt and cracked black pepper, or maybe you prefer a lot of depth and flavor that comes from a complicated rub with several different herbs and spices. Turns out both work well. It just depends on what you're in the mood for. Several chefs were nice enough to share their opinions about which seasonings work best with prime rib's tender and juicy qualities. Now, you no longer need to wonder if the intense flavor of berbere spice is better than a hearty pastrami rub.
For those who adore a plate of perfectly-cooked beef, there's not much better than prime rib - if you know a restaurant that does it right, that is. For prime rib lovers in the Midwest, the Whitehouse Inn in Whitehouse, Ohio is certainly worth a visit. This restaurant was our Ohio pick for the best prime rib restaurant in every state, and the offerings there include some specialties that you might not find in every house of beef.
Prime rib at Outback Steakhouse isn't seared or grilled like other steaks, but instead slowly oven-roasted for four hours as a single hunk of meat and hand-carved to the desired size once finished cooking. Thanks to our exclusive interview with Chef Brett Reichler, we know that cooking prime rib low and slow is the best way to extract flavor from the meat, among other tips for making the absolute best prime rib.
Long after the last forkful, there are still ways for a prime rib's savory richness to continue blessing your kitchen. Leftover meat gets shredded into tacos and instant ramen, drippings become au jus and gravy, and the bones? That's your secret to a deeply flavorful beef stock. Discarded far too often, their hidden richness goes to waste in the bottom of the trashcan, when really, it should already be simmering on the stovetop, giving all your future soups and stews the most hearty base imaginable.
Prime rib is one of those dishes usually reserved for special occasions and holiday meals, and for good reason. The cut of beef from atop a cow's rib bones is known for its undeniably tender and juicy texture. However, large cuts of beef can easily turn chewy or overcooked if you're not vigilant while they cook in the oven. This means watching factors like time and temperature.
Two reasons for this are that prime rib can be expensive, and it takes a long time to cook properly. As the cost of beef has gone up and consumption habits have changed (i.e. people are eating less red meat due to health and environmental concerns), prime rib has become, well, even more of a "prime" product. In Milwaukee Mag, Ward's House of Prime owner Brian Ward described what goes into preparing prime rib for restaurant service, and it's no easy feat.
No dinner party is complete without a show-stopping protein. And for many, that show-stopping protein is prime rib. It's a cut that truly speaks for itself; it's juicy, tender, and large enough to take up most of the real estate on your plate. However, this cut needs a lot of assistance to bring out its flavor nuances and really make for a bite that tastes as good as it looks.
Digging into a perfect slice with a side of horseradish and au jus is quite the indulgence; however, once the feasting is over, you might be wondering what to do with your leftovers. Take an indulgent prime rib and transform it into the ultimate comfort food by adding it as a filling to your next pot pie. This is a great way to prevent food waste and change up the serving style for your prime rib to give it a bit of a refresh.
There's a certain comfort in the predictability of holiday food. Thanksgiving is designated for turkey, stuffing, cranberry sauce, and green bean casserole. Easter is lamb and ham, with spring vegetables like asparagus and green beans making their entrance. Summer occasions like July Fourth summon burgers, hot dogs, potato salad, and corn. However, Christmas is, ironically for all the lights, in a bit of a gray area.
If you've printed out a recipe for some slow-roasted prime rib roast, here's the most important "secret" you need to know to get the most satisfying bite: pick the right cut of meat. Not everything that the butcher hands you when you ask for a "cut I can make prime rib with" is the best. Instead, be specific. Ask for bone-in with the rib cap left intact.
It's the centerpiece that all other cuts of meat look up to and ultimately aspire to be. When you see it on a restaurant menu - especially if it's a tableside presentation - you know you're in for an absolute treat. So what if you're ready to tackle the ultimate red meat cooking challenge and make a prime rib at home?
It's essentially three steaks together that haven't been separated. You might call it a prime rib roast at that point. They have even offered a 160 ounce extreme cut before. That's too much steak for the average person, so if you want something more manageable yet still intense, you may want to try ordering a tomahawk steak at your local Texas Roadhouse.
