The Barbecue Master’s Guide On Cooking Prime Rib
The prime rib isn’t called “prime” for nothing. It’s among the most expensive and the most flavorful cuts of beef that you can buy. And while it is a popular dish many restaurants use to attract customers, it is also an equally delightful meal served at home to celebrate holidays, birthdays and other special occasions. However, many home cooks say that cooking this cut of meat isn’t easy at all and rather challenging especially for newbies who are just starting out in the kitchen. So if you are an aspiring barbecue master, read these tips and impress your loved ones with a juicy, moist and flavorful prime rib roast!
Buying The Meat
1. To calculate the size of the roast that you’ll buy, take note that a rib can feed two people. So if you are serving 10 guests, buy a 5-rib roast.
2. If you are only cooking for a few people, say your family only, avoid buying less than a 3-rib roast. The reason behind is that the smaller the chunk of meat, the harder it is to attain its desired doneness.
3. Be aware of the meat cuts. If the butcher is giving you a standing rib roast, that’s the cut that’s taken from the shoulder end of the cow. The loin rib roast, on the other hand, is the cut that’s taken from the loin end (near the side).
Preparing The Roast
1. You can choose to grill your prime rib with the bones in or without. Leaving the bones intact will of course make the roast even more flavorful although it will be trickier to carve. If you choose to cook it boneless, you can have the butcher cut off the chine bones so you won’t have to bother with it.
2. Remember to get rid of the extra layers of fat that measure over an inch thick. Leave layers that are thin because once they’re warmed up on the grill, they’ll keep your roast moist and also add flavor to it.
3. When using barbecue rubs and marinades, you can go for a simple salt and pepper or make use of different recipes available online. Just remember to only apply sweet marinades and basting sauces once the roast is almost cooked. Sweet ingredients like sugar tend to caramelize and burn, leaving a bitter taste on the meat.
Cooking The Prime Rib
1. There are many ways to cook prime rib but the best so far is with the use of a charcoal grill. Remember to use a wired thermometer for you to be able to monitor the doneness of your roast. The deepest part of the rib should amount to:
* 120 – 125 degrees Fahrenheit for rare
* 130 – 135 degrees Fahrenheit for medium rare
* 140 – 145 degrees Fahrenheit for medium
* 150 – 155 degrees Fahrenheit for well-done
2. To evenly cook your prime rib, you have to ensure the constant heat in your grill. To achieve this, simply add charcoals every hour.
3. To add a delectable twist to your roast, use a pistol smoker or wood chips of your choice. You can smoke your meat for up to 4 to 6 hours, depending on its size.
4. When your meat is done, move it to the cooler side of the grill and don’t carve it right away. Let it rest for about 30 minutes. Doing so will let the juices get back into the roast.
5. Carve your prime rib to about a quarter or half an inch thick. Serve with your choice of side dish such as mashed potatoes, beans or vegetables.