What is a Prime Rib Roast?
The prime rib roast is by far one of the most popular cuts of beef. In fact, all prime rib steaks come from this cut. The roast is actually just half a dozen steaks still connected to each other.
Even though a single prime rib steak tastes great when blasted at a high temperature, the entire prime rib roast needs a more refined touch in order to show its beauty. You see, the high intramuscular fat content — marbling, as well as some connective tissue, requires special attention when cooking. But that’s what makes this cut so amazing.
How to Prepare a Prime Rib Roast
Although marbling can bring an amazing flavor, your roast will become fatty and chewy if you don’t prepare it properly. When making a big roast, you have to take a lot of things into consideration if you want it to turn out perfect. You have to know what temperature it is when it goes into the oven, is it bone-in or not, etc.
Here’s a tip — buy a probe thermometer and slowly roast the meat until it reaches the ideal internal temperature. It’s by far the easiest way to make sure you nail that roast every time.
Speaking of the ideal temperature for a prime rib roast, the traditional serving temperature is around 135°F for medium-rare. However, keep in mind that the roast will continue cooking even when you take it out of the oven. To ensure perfect temperature, let the roast slowly settle down once it goes out of the oven. Loosely wrap it with two layers of aluminum foil (or one layer of heavy-duty foil). Let it rest for 15–20 minutes.
As far as preparation before the oven goes, we suggest you let the roast soak in either a dry or a wet brine, depending on your taste. In any case, make sure that the surface of the roast is dry before it goes in the oven. This step will ensure that your roast is crispy on the outside, which just adds to its amazing flavor.