Celebrity Chef Tom Colicchio of Bravo’s Top Chef, restaurant group Crafted Hospitality, and multi-winner of the James Beard Foundation Award meats up with us and teaches how to roast a simple, but jawdropping prime rib you can make for the holidays, to impress the in-laws, or just because you like big meats and you cannot lie.
Let Tom guide you through your first or even 80th prime rib cook and get ideas for what to do with your leftovers. Not that you’ll have any.
• 8 lb. rib roast (4 bones)
• ¼ cup smoked paprika
• 1 tbsp chili powder
• ¼ cup brown sugar
• ¼ cup maple sugar
• 2 tsp activated charcoal
1. Let the rib roast get to room temperature.
2. Preheat your oven to 300°F.
This is going to be a steady, low and slow cook to make sure we get the juiciest, moist prime rib ever. You might hate the word “moist,” but it’s exactly what we want.
3. Trim the fat.
Not too much though because fat will keep this cut from being overly dry! It’s like the saying, “Good steaks are like good men. The best ones have a little fat on them.” Such wise words. Once you’ve trimmed enough fat, place the prime rib on a roasting pan.
4. Generously season the prime rib.
Use a hefty amount of salt, it might seem like a lot, but remember how big this cut is. You’re gonna need more salt than you think! Now mix the smoked paprika, chili powder, maple and brown sugar, and activated charcoal in a bowl. Once you’ve got a nice rub, spread it all over the prime rib.
5. Insert the probe and set up the app.
Insert it into the center of the thickest part of the meat, avoiding any bones. Make sure you insert the probe past the safety notch line to avoid any possible damage to the internal sensor. Now, set up the cook in the MEATER app. You can choose the doneness to your liking, but Tom recommends an internal temperature of 130°F which is on the higher end of rare and lower end of medium rare.
6. Bring on the heat.
Put the roasting pan in the oven and literally just chill because MEATER will estimate your cook time and tell you when to remove from heat. You can be the epitome of “chillin’ like a villain.”
7. Once you get the alert, remove the prime rib from the oven and let the prime rib rest on a resting rack or cutting board till MEATER says it’s ready to eat! This may take a while since this is such a big cut of meat! Remember, patience is key.
8. Wipe your drool with a napkin, then take a sharp knife and cut the meat against the bone, basically scraping the knife against it. Keep slicing or eat it whole, we don’t judge. After all, you just made the best prime rib for dinner! You deserve it.
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