Home » Prime Beef » What Is The Best Way To Season A Prime Rib Of Beef?

What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 thoughts on “What Is The Best Way To Season A Prime Rib Of Beef?

  1. sweetroll says:

    You should season it very little. It is an expensive, flavorful cut of meat that needs just a bit of fresh ground pepper. There is a good amount of fat and the addition of salt tends to make it leech out too fast over the meat rather than into the meat for flavor.
    Once the meat is cooked, make sure it rests for about 20 minutes with a lightly molded ‘hood’ of foil. I like mine on the rare side.
    You can use the fat for gravy or Yorkshire pudding.
    When serving the prime rib, you can offer the gravy, horseradish or a horseradish sauce.
    Yum
    References :

  2. Grandmabird says:

    my husband has cooked the prime for a restaurant for 25+ years and he always covers it with regular yellow mustard and then garlic powder, salt and black pepper. they cook it slow and long for the best prime you have ever eaten. good luck.
    the mustard is a excellent tenderizer.
    References :

  3. chefgrille says:

    I don’t mind giving away my old restaurant’s secret. Onion powder, garlic salt, and lemon pepper. Liberally pour those over the prime rib, patting them on to stick, season all sides. Roast as usual, fatty side up. It was the most popular item on the menu, it’s really that good.
    References :

  4. Rob R says:

    Prime is a grade of beef. Most "Prime Rib" from the supermarket is really Choice or Select. Look for the USDA Choice grade.The Prime grade is mostly sold to restaurants
    Avoid dry or powder spice, use fresh. Serve with creamed horseradish mix
    Please goto the link below..
    References :
    http://homecooking.about.com/od/beefrecipes/r/blbeef173.htm

Comments are closed.