Lobel's of New York | Recipes & Techniques: Rib Roast Tips | Online Butcher Shop (2024)

FAQs

What to ask butcher for prime rib roast? ›

When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.

The simplest way to carve a rib roast is by trimming and cooking it first. After that, use a sharpened carving knife to remove the bones and slice up the meat. Carve up the roast evenly to enjoy tender, juicy steaks.

You can cut the bones out yourself to season the roast and use butcher's twine to hold them back in place if you prefer them there while cooking. Next, you'll score the fat cap that sits on top of the roast. The fat cap has its advantages, like breaking down as the roast cooks to flavor and tenderize the meat.

Lock in flavor and add flavor to your prime rib roast with a great sear before roasting. Don't skip this step! Learn how to cook a prime rib roast with Executive Chef Rose: https://www.omahasteaks.com/blog/recipes/dijon- herb-prime-rib-roast-with-garlic-butter-mushrooms/

Choice and Select grades of beef make up about 70-80% of all beef produced and have marbling density designations of “moderate” and “slight,” respectively. Therefore, when choosing a roast, the most tender, most flavorful, and juiciest will be the one with the most marbling: Prime grade.

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

Put the roast in a 550 degree F oven, uncovered, until crisp on the outside, 7 to 8 minutes. Step seven: Rest before slicing. Let it rest for 20 to 30 minutes before slicing.

The night before you are going to cook the prime rib, unwrap the roast and season the roast generously with Kosher salt and freshly ground black pepper or herb salt. Let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.

If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.

Pat the rib roast dry with a paper towel or napkin. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan. Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time.

What is the best temperature to cook a rib roast? ›

Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Use a meat thermometer to check the temperature of the meat: Rare: 120 degrees F (about 10-12 min/pound).

Choose a rib roast that has a bright color with milky white fat. Avoid dull-colored meat and yellow fat. Also, look for even fat distribution and a good layer of fat around the ends. This isn't the time to look for the leaner cuts.

Call it rib roast, standing rib roast, prime roast, or Grandma's Easter specialty, the magnificent delicacy that is prime rib is delicious no matter what label you apply. This cut comes from the cow's primal rib section. This primal is located behind the animal's shoulder but in front of the lower back/butt region.

Buying Prime Rib

Pre-ordering your prime rib gives you complete control over what you end up getting. Our recommendations: Order a fresh prime rib, not frozen. Order as far in advance as you can, and take delivery at least three days before you plan to serve it, for preparation purposes.