Whether you are looking to start new traditions, are cooking for less people this year, or just looking to switch things up, a Prime Rib Roast is guaranteed to be a hit with your family and friends! An impressive main dish alternative or addition to any get-together: we have some great tips to help you pull off this show-stopping dish.
This season is the perfect time to to show off your cooking skills. Whether you are an amateur or a professional, you can achieve a perfectly cooked, juicy, slow-roasted prime rib roast to impress your guests every time. Let's dig in.
Aging Your Roast
Placing your beef in one of Steak Locker's dry age fridges for a few days will decrease the moisture content on the outside of the roast without losing any inside moisture. This will intensify that beef flavor, and allow for a beautiful crust on the outer layer and a juicy inside layer.
If you'd like to age your meat like the pros do, the Home Edition SL150 is the perfect option for complete control over the aging process of a Beef Prime Rib Cut. Find out more here.
Tis the season'ING
Pun intended. A boneless prime rib roast is a beauty as is. The marbling and depth of aged beef will carry you to the finish line of flavor. Simply add kosher salt, and freshly ground pepper. Seriously that's all.
Cooking Time & Temperature
Use tools to your advantage. A temperature gauge is your best friend. How you like your beef cooked it up to you. As a rule of thumb, your roast will continue to cook 10-15 degrees after it is out of the oven, so pulling it out of the oven and doing some quick math is all that's needed. (Medium rare is our jam.)
Stick your thermometer in the thickest part of the roast. Pull out of the oven at 120 degrees to yield a medium rare. Pull out at 130 for medium. Let that baby rest for at least 15-20 minutes to ensure prime juiciness.
Multiply the lbs of your roast by 15 and this is your cook time in minutes. The ends of the roast will be a little more cooked then the middle, so if you have guest with differing preferences, everyone can eat happy.
For a simple and delicious sauce, combine beef drippings and a little flour in a saucepan and heat over a medium flame. Whisk until the desired consistency is reached, adding flour a sprinkle at a time if needed.
Carve and serve with your traditional dishes and family favorites at upcoming get-togethers. We don't think you will miss the turkey this year with the results of our meat aging fridge prime rib roast, and guarantee that friends and family will be talking about your roast long after the season is over!
BONELESS PRIME RIB RECIPE OVERVIEW
- Pat roast dry and lightly score the fat cap.
- Season with salt and pepper.
- Roast for 15 minutes at 450°.
- Reduce oven temperature to 300° and roast for until internal temperature reaches 120° for medium-rare.
- Allow roast to rest for 15-20 minutes before carving.
- Slice into 3/4″ thick portions and serve.