Recipe: Prime Rib (Part I of II)
Prime Rib
Ingredients:
Minimum 8lbs Bone in Prime Rib (for this method)
Salt & Pepper
2 branches Rosemary
1 Onion cut into four thick ring (used as baking rack)
1 tsp Corn Starch
1/2 to 1 cup Beef Stock
Tools:
Cooking Twine
Baking Pan
Meat Thermometer
General Cooking Methods:
5 minutes per pound in the oven at 500F.
For example: 8lbs x 5 minutes = 40 minutes in the oven at 500F
125F for medium rare/pink juicy inside
Steps:
Take the prime rib out from the refrigerator 4-hours before cooking to let it reach room temperature. Use meat thermometer to check temperature.
Place the baking rack in the center of the oven and preheat the oven to 500F or boil setting.
No need to trim fat from the prime rib. The fat keeps the meat moist when baking.
Separate the rack is optional. If separate, the rack will be use as a baking rack and can be transform into another rib dish.
Start from non-bone side to apply salt and pepper generously on the prime rib.
Seasoning the bone part last will have less seasoning fall off from the surface because of the movement from flipping the prime rib.
Secure the prime rib with cooking twine.
Place the thick onion slices on the baking pan to improve air circulation during baking.
Put the bone side down on top of the onion in the baking pan.
Prepare how will the cooking thermometer with silicone cord place when inserting it into the prime rib, where the center is but not touching the bone.
Mind the silicone cord when putting the prime rib into the very hot oven.
Shut the oven quickly to save heat. Set cooking alarm clock based on the general cooking method equation. With an eight pounds prime rib, it will bake at 500F for 40 minutes. The goal is for the prime rib internal temperature to reach 125F for medium rare.
When time is up, TURN OFF the oven and WALK AWAY. DO NOT OPEN THE OVEN AT ALL. The left over heat in the oven will continue to cook the prime rib for approximately 2 hours.
Tips: Everyone's oven perform differently. Check the Meat Thermometer from time to time to reach 125F.
At 125F, remove the prime rib from the oven. The prime rib had been resting in the over with the residual heat for two hours. There is no need for resting.
Cover the prime rib loosely with a foil. As it sits, the internal temperature will increase another 10F.
Heat up beef stock in microwave to avoid pouring cold liquid into the baking pan.
In the baking pan with the meat and oil dripping, leave 1/3 of the oil in the pan and discard the rest of the exceed oil (if any).
Add 1 tsp of corn starch to the warm baking sheet to cook the corn starch and thicken the soon to be au jus. Add heated beef stock depends on au jus texture preference. Keep au jus warm for serving.
Remove foil from prime rib for cutting and plating.
The end of the prime rib should be medium and the center cut is pink juicy medium rare.
Serve with hot au jus.
Ingredients:
Minimum 8lbs Bone in Prime Rib (for this method)
Salt & Pepper
2 branches Rosemary
1 Onion cut into four thick ring (used as baking rack)
1 tsp Corn Starch
1/2 to 1 cup Beef Stock
Tools:
Cooking Twine
Baking Pan
Meat Thermometer
General Cooking Methods:
5 minutes per pound in the oven at 500F.
For example: 8lbs x 5 minutes = 40 minutes in the oven at 500F
125F for medium rare/pink juicy inside
Steps:
Take the prime rib out from the refrigerator 4-hours before cooking to let it reach room temperature. Use meat thermometer to check temperature.
Place the baking rack in the center of the oven and preheat the oven to 500F or boil setting.
No need to trim fat from the prime rib. The fat keeps the meat moist when baking.
Separate the rack is optional. If separate, the rack will be use as a baking rack and can be transform into another rib dish.
Start from non-bone side to apply salt and pepper generously on the prime rib.
Seasoning the bone part last will have less seasoning fall off from the surface because of the movement from flipping the prime rib.
Secure the prime rib with cooking twine.
Place the thick onion slices on the baking pan to improve air circulation during baking.
Put the bone side down on top of the onion in the baking pan.
Prepare how will the cooking thermometer with silicone cord place when inserting it into the prime rib, where the center is but not touching the bone.
Mind the silicone cord when putting the prime rib into the very hot oven.
Shut the oven quickly to save heat. Set cooking alarm clock based on the general cooking method equation. With an eight pounds prime rib, it will bake at 500F for 40 minutes. The goal is for the prime rib internal temperature to reach 125F for medium rare.
When time is up, TURN OFF the oven and WALK AWAY. DO NOT OPEN THE OVEN AT ALL. The left over heat in the oven will continue to cook the prime rib for approximately 2 hours.
Tips: Everyone's oven perform differently. Check the Meat Thermometer from time to time to reach 125F.
At 125F, remove the prime rib from the oven. The prime rib had been resting in the over with the residual heat for two hours. There is no need for resting.
Cover the prime rib loosely with a foil. As it sits, the internal temperature will increase another 10F.
Heat up beef stock in microwave to avoid pouring cold liquid into the baking pan.
Add 1 tsp of corn starch to the warm baking sheet to cook the corn starch and thicken the soon to be au jus. Add heated beef stock depends on au jus texture preference. Keep au jus warm for serving.
Remove foil from prime rib for cutting and plating.
The end of the prime rib should be medium and the center cut is pink juicy medium rare.
Serve with hot au jus.
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