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

FAQs

How does a butcher prepare a prime rib? ›

Ask your butcher: Order your prime rib roast with "the ribs cut away and tied back," which makes the roast easier to cook and carve. The butcher will trim some fat, cut the ribs away and secure them under the roast (in lieu of a roasting rack), and tie the roast for you.

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.

Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rest the meat for 15-30 minutes in a warm place. Slice the meat neatly away from the bone. Cut the meat away from in between the bones or separate the bones and serve as they are.

Putting a dry rub on too early increases the likelihood of it being washed off or knocked loose before you get the beef cooked. Aside from seasoning mixes designed to go on up to one day before cooking for brining purposes, you'll only want the dry rub on the Prime Rib in time for the start of cooking.

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.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

Butchery: Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it.

Trimming a standing rib roast. Trimming is always important. Trimming a premium cut like a prime rib is as important as if it was pork ribs.

We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat.

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.

What is the best way to prep a prime rib? ›

I recommend removing the prime rib about 5 degrees below the ideal temp, as it will continue to climb in temperature slightly once removed from cooker. Once at desired temperature, remove from smoker and wrap tightly in foil or butchers paper.

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

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.